Barley Casserole

Written by: Kristina WillI went with my family up to Minnesota last month, and my aunt made a variation of this recipe that was so good I’m pretty sure I ate it every chance I got. I couldn’t wait for her to share the recipe with me and my mom so we could recreate it when we got home. This would be a perfect side dish at your next family gathering, paired with a little turkey just in time for Thanksgiving!Ingredients:

1. 1 lb Ground Beef
2. 1 ½ cups Barley
3. 2 cups Bone Broth
4. 3oz each of Goat Cheese & Asiago Cheese
5. 4 medium Carrots
6. 1 medium Onion, Red Bell Pepper, & Zucchini
7. 1 cup Corn
8. 3 cloves Garlic
9. 1 tbsp. Olive Oil
10. Salt, Pepper, other seasoning to taste

Directions:- Preheat oven to 375. Chop onion, garlic, red bell pepper, carrots, and zucchini- On medium heat, sauté onion, garlic, ground beef, pepper, and carrots in olive oil. Sprinkle with salt- Add zucchini, corn and 1 cup broth and sauté until zucchini is tender. Sprinkle with pepper- Add barley and another cup of broth, add additional seasoning, sauté until barley is tender (about 20 minutes)- Pour into shallow baking dish, cover with goat and Asiago cheeses. Bake for 30 minutes. Broil in oven 2-3 additional minutes to brown cheeseMakes 6 Servings: 380 Calories Each