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Tuna Barley Casserole
Source: National Barley Foods Council

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

Rating:
Prep Time: 50 minutes
Cook Time: 50 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Starch , 3 1/2 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


0 1/2 cup  barley, pearl
1 1/2 cup  cold water
15 oz  Beans, pinto, unsalted, fat free, canned
12 oz  canned white tuna, packed in water, drained
1 1/2 cup  shredded cheddar cheese
0 1/2 cup  whole milk
1 each  medium eggs
1 tbsp  fresh lemon juice
1 tsp  fresh dill weed
1 tsp  Worcestershire sauce
0 1/2 tsp  dry mustard
1 each  cooking spray
Directions
  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.

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