Ingredients for Barley Tuna Casserole
- 2 cups cooked pearl barley
- 1 (15 ounce) can kidney beans, drained and rinsed
- 2 (6 ounce) cans tuna in water, drained
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup milk
- Egg
- Lemon Juice
- Dill Weed
- Worcestershire Sauce
- Dry Mustard
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- nonstick cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barley Tuna Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barley Tuna Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick cooking spray.
- In a large bowl, combine the cooked barley, kidney beans, tuna, 3/4 cup shredded cheddar cheese, mayonnaise, milk, Dijon mustard, thyme, salt, and pepper. Mix well to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Bake for 45-50 minutes, or until heated through and bubbly. The cheese should be melted and lightly browned.
- Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3g
Fat
35g
Carbs
11g
