MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Barley & Sausage Casserole
Categories: Pork, Grains, Cheese, Vegetables, Herbs
Yield: 4 Servings

Cooking spray
4 oz Uncooked bulk Italian
- sausage
+=OR=+
4 oz Smoked Italian sausage link;
- halved lengthwise, thin
- sliced across
3 c Sliced fresh button
- mushrooms
1/2 c Chopped onion
2 cl Garlic; minced
2 c Cooked barley (see tip)
1 1/2 c Tomato pasta sauce
1 1/2 c Shredded mozzarella cheese
1/2 c Bottled roasted red sweet
- pepper; chopped
1/4 c Pitted green olives;
- chopped
2 tb Snipped fresh basil
1/2 c Red and/or yellow grape or
- cherry tomatoes; halved

Set oven @ 350ºF/175ºC.

Coat four 12 to 14 ounce individual casseroles with
cooking spray; set aside. Coat a large nonstick skillet
with cooking spray; heat skillet over medium heat. Add
sausage, mushrooms, onion, and garlic. Cook for 8 to 10
minutes or until bulk sausage (if using) is no longer
pink and vegetables are tender, using a wooden spoon to
break up bulk sausage as it cooks. Drain off fat.

Stir barley, pasta sauce, 1 cup of the cheese, the
roasted pepper, olives, and 1 tablespoon of the basil
into sausage mixture. Divide mixture among the prepared
casseroles. Cover with foil.

Bake for 30 minutes. Sprinkle with the remaining 1/2 cup
cheese. Bake, uncovered, about 10 minutes more or until
heated through and cheese is melted. Top casseroles with
tomatoes and the remaining 1 tablespoon basil.

* TIP: For 2 cups cooked quick-cooking barley, in a
medium saucepan bring 1 1/3 cups water to boiling; stir
in 3/4 cup quick-cooking barley. Return to boiling;
reduce heat. Simmer, covered, for 10 to 12 minutes or
until barley is tender; drain. For 2 cups cooked regular
barley, prepare as directed, except use 2 cups water and
1/2 cup regular barley; simmer, covered, about 45
minutes.

Makes: 4 servings

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 25 August 2015

Uncle Dirty Dave's Archives

MMMMM

... It has the magical charm of being just slightly odd.

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