Scalloped Barley Casserole

  • Yield : 4-6
  • Cook Time : 20m
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  • 2 tablespoons unsalted butter, plus more, for the baking dish
  • 3 slices bacon, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup pearl barley
  • Kosher salt and freshly ground black pepper
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup grated Cheddar (about 4 ounces)
  • Chopped fresh parsley, for serving


Step 1

Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.

Step 2

Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.

Step 3

Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.

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