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Sausage Casserole with Barley

We used ground sweet Italian sausage in this dish, but for a real kick you can use hot Italian sausauge if you dare.

  • 2 pkgs Dry Chicken Noodle Soup Mix
  • 3/4 cup Whole Hull-Less Barley
  • 3/4 cup Long Grain Brown Rice
  • 2 lbs Italian Sausage, sweet (casings removed)
  • 1 Tb Green Pepper Flakes
  • 1 Tb Onion Flakes
  • 1 cup Celery, diced
  • 1 cup Almonds (Whole Shelled)
  • 1 sm. can Mushrooms, stems & pieces with juice
  • 6 cups Water
  • 6 Chicken Bouillon Cubes
  • 1/3 cup Wild Rice


Preheat oven to 350 degrees. Set aside a 9" x 15" baking dish.

Brown sausage with pepper flakes, onion flakes and celery. Using a slotted spoon remove sausage mixture from fry pan. Discard oil.

In a large saucepan bring to a boil the water, almonds, mushrooms, rice, barley, chicken bouillon cubes and chicken noodle soup mix. Boil for 5 minutes.

Combine sausage mixture with barley/rice/almond/mushroom mixture and pour into casserole dish.

Bake 30 minutes uncovered using middle rack of oven. Cover and bake for an additional 1 hour. Serve hot.

Makes 12 servings.

Sausage Casserole with Barley


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Products Used in this Recipe

Heart Health Month
Whole Hull-Less Barley

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Grains Beans Seeds
Long Grain Brown Rice

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Grains Beans Seeds
Wild Rice

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