Barley Soup Casserole

Half soup, half casserole, fully satisfying. This is the kind of weeknight meal that feeds a crowd without dirtying every pot in the kitchen.

Ground beef gets cooked with onion, celery, red bell pepper, and garlic, then layered over pearl barley soaked in beef bouillon and tomato paste.

Canned tomatoes go on top, the lid goes on, and everything melds together as the barley swells and soaks up all that beefy, tomato-rich liquid.

The microwave method gets it done in about 40 minutes, but you can also bake it covered in the oven for a more hands-off approach.

Either way, you end up with a thick, stew-like casserole that eats like a hug.

Pro Tips

• Don’t stir after layering the beef mixture and tomatoes on top. The layers create pockets of concentrated flavor as everything cooks.
• Drain the beef fat thoroughly before combining with the barley. The casserole has plenty of body without the extra grease.
• Leftovers reheat well with a splash of water or broth since the barley continues to absorb liquid overnight.