Source: National Barley Foods Council

Cheddar cheese and pinto beans add great flavor to this tuna barley casserole.

Servings

0.5 cup barley, pearl
1.5 cup cold water
15 oz Beans, pinto, unsalted, fat free, canned
12 oz canned white tuna, packed in water, drained
1.5 cup shredded cheddar cheese
0.5 cup whole milk
1 medium eggs
1 tbsp fresh lemon juice
1 tsp fresh dill weed
1 tsp Worcestershire sauce
0.5 tsp dry mustard
1 cooking spray

1 In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
2 Preheat oven to 350°F.
3 Coat 8" square baking pan with nonstick vegetable spray.
4 In medium bowl, combine cooked barley, beans, tuna, 1 cup shredded cheese, milk, egg, lemon juice, dill, Worcestershire sauce, and dry mustard.
5 Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese.
6 Bake 45 to 50 minutes or until cooked through. Let stand 5 to 10 minutes before serving.