Barley + Chicken Sausage Bake

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Ain’t nothing sexy about a casserole. We can’t deny the comfort they provide, but they really need to work on their reputation…

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I just imagine some sort of chili frito mess when the word casserole is thrown around.

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Like, you ask me what’s for dinner & I tell you a casserole… Are you jazzed or what?!

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That’s why I’ve taken the liberty to call them “bakes” instead of the dreaded casserole. Genius!

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But still just as effing delicious.

Time: 50 minutes (prep + cooking) | Serves: 4


  • 1.5 cups of barley
  • 5 links of chicken sausage (sun-dried tomato flavor here), cut in chunks
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • 1.5 cups of tomato sauce
  • 1.5 cups of mozzarella cheese
  • 1/2 cup of grape tomatoes, halved
  • 2 tbsp. of basil
  • 2 tbsp. of italian breadcrumbs
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Cook barley according to package directions, drain & set aside
  • Heat olive oil in a skillet over medium heat
  • Add garlic + onion, cook until fragrant
  • Add red pepper, cook until soft
  • Add chicken sausage + S+P, heat through
  • Add barley + tomato sauce + 1 cup of cheese + 1 tbsp. of basil + crushed red pepper + S+P, stir to combine
  • Layer barley + sausage mix into a greased baking dish
  • Add tomatoes, cover + bake for 25 minutes
  • Uncover and add remaining cheese + breadcrumbs, bake for another 10 minutes or until cheese is melted and golden brown
  • Top with remaining basil + dive in!

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