Best Ground Turkey And Barley Casserole Recipes

BARLEY CASSEROLE

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

GROUND TURKEY AND BARLEY VEGETABLE SOUP

Steps:

• Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
• Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.

TURKEY BARLEY GOULASH CASSEROLE (RICE COOKER)

Steps:

• Set rice cooker to "Quick Cook", or if you don't have that setting just turn on the rice cooker. Toss in first five ingredients, closing cover in between chopping to keep the heat inside. Peek every few minutes and stir to break up turkey clumps, then close the cover again.
• When turkey is cooked, add rest of ingredients. If you don't have the final three spices, you can leave them out or substitute your own favorites.
• Close cover and set rice cooker to brown rice setting. If you don't have a brown rice setting, set it for white rice. When it finishes, check to ensure barley is cooked through. If barley is still too chewy, let it run another cycle. It should take about 40 minutes. If mixture is too dry, add a little more water.
• Top with cheddar or parmesan cheese if you wish.