Meatball-Barley Casserole

Marjorie Y. Guengerich Harrisonburg, VA

Prep. Time: 40 Minutes
Cooking Time: 4–8 Hours

Ingredients

  • cup pearl barley
  • 1 lb. ground beef
  • ½ cup soft bread crumbs
  • 1 small onion, chopped
  • ¼ cup milk
  • ¼ tsp. pepper
  • 1 tsp. salt
  • oil
  • ½ cup thinly sliced celery
  • ½ cup finely chopped sweet peppers
  • 10¾-oz. can cream of celery soup
  • cup water
  • paprika

Ideal Slow Cooker Size: 4-Quart

Method

  1. Cook barley as directed on package. Set aside.
  2. Combine beef, bread crumbs, onion, milk, pepper, and salt. Shape into 20 balls. Brown on all sides in oil in skillet. Drain and place in slow cooker.
  3. Add barley, celery, and peppers.
  4. Combine soup and water. Pour into slow cooker. Mix all together gently.
  5. Sprinkle with paprika.
  6. Cover. Cook on Low 6–8 hours, or on High 4 hours.

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