Meatball-Barley Casserole

Name: Meatball-Barley Casserole
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: 10¾-oz. can cream of celery soup; ⅓ cup water; ½ cup thinly sliced celery; ½ cup finely chopped sweet peppers; paprika; 1 lb. ground beef; ⅔ cup pearl barley; oil; ¼ tsp. pepper; 1 tsp. salt; ½ cup soft bread crumbs; 1 small onion, chopped; ¼ cup milk

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Marjorie Y. Guengerich Harrisonburg, VA

Ingredients

⅔ cup pearl barley
1 lb. ground beef
½ cup <

Americas
United States
VA
Harrisonburg
Stew

Method

Cook barley as directed on package. Set aside.
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.
Add barley, celery, and peppers.
Combine soup and water. Pour into slow cooker. Mix all together gently.
Sprinkle with paprika.