Pearl Barley Casserole

Pearl Barley Casserole

Pjaros 6

"This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini."
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1 h servings 298 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  3. Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.



This was a tasty, different side dish. I used 1 T. oil instead of 3 T. marg, and subbed the green pepper with a red one. That made it a bit sweeter and added a splash of color. I didn't have a D...

Easy to prepare, delicious the day after, and my picky little sister loved it too. This is a great dump recipe as well, pearl barley is begging for companions in the pot!

I have now made this three weeks in a row. It is absolutely delicious! The grandchildren even take it for their lunches. My daughter-in-law is allergic to peppers so I add more mushrooms. La...

This is a very tasty dish and great base casserole if you want to add your own vegetables. I would maybe cut back on the butter a smidge as it seemed abit much. Otherwise, I'll definitely make t...

I really enjoy this and have made it several times. Like the others have said you can add any veggies you like to change the flavor. I also use vegetable broth instead of chicken broth.

Yummy!! Added a few extra veggies I had on hand and added some avocado wedges on top to make it a complete meatless Monday dinner

I made it just like the recipe except I added a little dried sage and oregano and used red pepper instead of green. It took about 40 minutes to bake to al dente, then turned off the oven and l...

This was way better than I thought it would be. I'll definitely make it again!