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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tuna Barley Casserole

Source: National Barley Foods Council

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	379.3

Total Carbs	24.7 g

Dietary Fiber	6.0 g

Sugars	1.4 g

Total Fat	14.1 g

Saturated Fat	7.4 g

Unsaturated Fat	1.5 g

Potassium	470.2 mg

Protein	36.7 g

Sodium	266.1 mg

Dietary Exchanges 14.1 Fat, 0.0 Fruits, 0.1 Milk, 1.4 Starch, 3.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
Preheat oven to 350°F.
Coat 8" square baking pan with nonstick vegetable spray.
In medium bowl, combine cooked barley, beans, tuna, 1 cup shredded cheese, milk, egg, lemon juice, dill, Worcestershire sauce, and dry mustard.
Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese.
Bake 45 to 50 minutes or until cooked through. Let stand 5 to 10 minutes before serving.