Toasted Barley, Mushroom, and Roasted Red Pepper Alfredo
Preheat oven to 350 degrees F. Coat a 2-quart casserole lightly with cooking spray; set aside. In a large skillet melt 2 tablespoons of the butter over medium heat. Add barley; cook and stir for 4 to 5 minutes or until barley is golden brown. Add onion and garlic; cook and stir for 2 to 3 minutes or until onion is soft. Add mushrooms; cook and stir until mushrooms are tender. Carefully add broth. Bring to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until barley is tender and broth is absorbed.
Add Alfredo sauce, roasted red peppers, peas, and Italian seasoning; mix well. Spoon mixture into the prepared casserole. Bake, covered, for 20 minutes. Stir well. Top with bread slices. Melt the remaining 2 tablespoons butter; drizzle over bread slices. Bake, uncovered, about 20 minutes more or until hot and bubbly and bread topper is golden brown.