Casserole Kathy

Growing up two of my best friends mom often made casseroles and her name was Kathy so her kids jokingly called her Casserole Kathy. It was a joke to them because they thought their mom was not the most adventurous cook, as my mom was. As I have grown in age and in the kitchen I have a new found love and appreciation for casserole, I guess t you could call me a Casserole Kathy. I love casseroles so much I could probably create a blog just around them.....hmmmmmmmmmmm.

Here is one I made this week, it was divine...yes I used the word divine to describe this casserole. Try it and be wowed!

Tex-Mex Barley Bake

Directions

• 2/3 cup pearled barley
• 4 tablespoons butter
• 1 bunch scallions, thinly sliced
• One 15-ounce can corn,drained
• One 15-ounce can black beans, drained & rinsed
• 1 cup grape tomatoes, halved
• 2 tablespoons flour
• 2 1/4 cups milk, warmed
• 3 cups shredded cheddar cheese
• salt and pepper
• 2 cups crushed tortilla chips

Directions

1. In a small saucepan, bring 3 cups water to a boil, add barley, lower the heat and simmer for 40 minutes. Drain, transfer to a bowl and let cool. Reserve the saucepan.
2. Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees. In a large skillet, melt 1 tablespoon butter over medium-high heat, add the scallions and sautee. Stir into the barley with the corn, black beans and tomatoes.
3. Using the same saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute, slowly whisk in warmed milk and bring to a simmer, then cook for 1 more minute. Stir in 2 cups cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir this into the barley mixture, transfer to a shallow 13 by 9 baking dish.
4. Cover with foil and bake for 20 minutes. Sprinkle the chips and remaining 1 cup cheese on top. Bake, uncovered, until the cheese is melted and the chips are toasted, 10-15 minutes.