Layered Turkey Barley casserole

Layered Turkey Barley Casserole

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Super simple and delicious Turkey Barley Casserole for a busy day


Units Scale

3/4 cup barley, rinsed

1/2 can (7 ounces total) whole kernel corn, drained

1/2 cup chopped bell pepper pepper (any color)

1/2 medium onion, chopped

1 medium sliced fresh carrot

1/2 pounds lean ground turkey or chicken

22 1/2 cups water

1/2 can (4 ounces total) tomato sauce

Salt and pepper

1/2 cup (4 ounces) shredded cheese (swiss, cheddar, Colby jack)

Cilantro for garish


  1. In a greased baking dish, layer the barley, corn, bell pepper, onion and carrots.
  2. Crumble ground meat over vegetables.
  3. Pour water, then tomato sauce over top. Sprinkle with salt and pepper.
  4. Cover and bake at 350 ° F for 1 and 1/2 hours.
  5. Sprinkle with cheese. Let stand for 10 minutes before serving. Garnish with cilantro.



Poultry is fully cooked when there is no pink.


Equipment: Used 7 inch by 11 inch baking dish for 1x portion.


Cook/bake time may change when changing ingredients portions.




If your original recipe includes chicken, what kind of vegetarian substitutions can be made? Beans (like garbanzo or black beans) or tofu.


Storage instructions:


How long will the food stay fresh in the refrigerator? 3 – 5 days approximately.

Can the food possibly be stored in the freezer and for how long? It can freeze 3 – 4 months, possibly longer.


Reheating instructions:

Reheat on stove top with some cooking oil and water on medium heat until warmed, or microwave 1 minute until warmed at your preference.


Nutrition facts is an estimate

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