Barley Corn Casserole
Indulge in comforting, homemade goodness with this hearty Barley Corn Casserole—a one-dish wonder that's as nourishing as it is delicious. This recipe combines the nutty chewiness of tender pearl barley with the natural sweetness of golden corn kernels, all enveloped in a creamy, cheesy sauce made with sharp cheddar and savory parmesan. Aromatic sautéed onion and garlic, a dash of thyme, and a hint of smoked paprika elevate the flavors, while a rich roux ensures a velvety texture in every bite. Baked to golden perfection, this casserole is perfect for family dinners, potlucks, or holiday sides. Ready in just over an hour and serving up to six, this wholesome dish is a satisfying centerpiece packed with flavor and comfort.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 cups sweet corn kernels
- 3 cups vegetable broth
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half)
- 1.5 cups cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Rinse the pearl barley under cold water and set it aside.
In a large saucepan, bring the vegetable broth to a boil. Stir in the barley, reduce the heat to low, cover, and simmer for about 25 minutes, or until the barley is tender but still slightly chewy. Drain any excess liquid and transfer the cooked barley to a large mixing bowl.
While the barley cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently. Remove from heat and set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and continue stirring until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese and grated parmesan cheese until melted and smooth. Add the thyme, paprika, salt, and black pepper, stirring to combine.
Add the cooked onion mixture, sweet corn, and cheese sauce to the bowl with the barley. Mix everything thoroughly until evenly combined.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Cover with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 66.3 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 2435 mg | 187% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
