Barley and Corn Casserole

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Delicious, nutritious corn and barley casserole

This hearty casserole is also a roast vegetable stew-- it can be baked at 350F or just stir-fried on the stove-top and then put in a casserole pan to serve. A perfect potluck casserole.

IN HEAVY SKILLET, sauté the following:

🍜1 T. Coconut or other Oil

🍜2 cloves of Garlic, minced

🍜1 Onion, chopped


🍜 3 C. Water (or Vegetable Stock)

🍜 1 C. Pot Barley

🍜 2 Carrots, diced


COVER and Bake at 350F or Simmer about 1 hour


ADD:

🍜 2 C.    Kernel Corn

🍜 1/2 C. Fresh Parsley, chopped

🍜 2  T.    Chicken-Style Seasoning, or Salt and Pepper to taste


 If baking, continue to bake until hot through (maybe 10-20 minutes for the corn depending on your oven)

Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.

Other Recipes of Wyona's that 
highlight barley as an ingredent include:






               Love taking casseroles to potlucks? 

Sew your own casserole and pie carriers. Click the image to see sewing patterns available on eBay — perfect for gifts or even a small home sewing business.

🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.

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