Barley and Noodle Casserole

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Barley and Noodle Casserole
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
447
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie447 kcal(21 %)
Protein11.99 g(12 %)
Fat24.24 g(21 %)
Carbohydrates42.08 g(28 %)
Sugar added0 g(0 %)
Roughage2.37 g(8 %)
Vitamin A203.55 mg(25,444 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.61 mg(38 %)
Vitamin B₆0.13 mg(9 %)
Folate61.88 μg(21 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.81 μg(2 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C0.15 mg(0 %)
Potassium168.2 mg(4 %)
Calcium348.21 mg(35 %)
Magnesium39.45 mg(13 %)
Iron2.05 mg(14 %)
Iodine4.06 μg(2 %)
Zinc1.78 mg(22 %)
Saturated fatty acids14.08 g
Cholesterol98.17 mg
Author of this recipe:

Ingredients

for
4
Ingredients
250 grams
300 grams
2 tablespoons
2 tablespoons
100 milliliters
250 milliliters
100 milliliters
Butter (for the casserole dishes)
120 grams
grated Cheese (such as cheddar or emmentaler)
Pepper (freshly ground)

Preparation steps

1.

Cook the barley in salted water according to the directions on the box, until al dente. Cook the pasta during the last 10 minutes, and also cook until al dente. Drain both well.

2.

Add the butter to a hot pot, and let foam. Stir in the flour, and mix until combined. Gradually incorporate the cream, stirring constantly. Add the broth and wine, and simmer for 5 minutes until creamy and slightly thickened.

3.

Preheat the oven to 180°C (approximately 350°F). Grease 4 serving ramekins with the butter.

4.

Remove the sauce from the heat, stir in half the cheese and season with salt, pepper and nutmeg. Add the barley and pasta, mix, and fill the ramekins. Sprinkle with remaining cheese and bake until golden brown, about 25 minutes.