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Curried Turkey and Barley Casserole Recipe

Curried Turkey and Barley Casserole Recipe



1 C
Pearl Barley
3 C
Chicken Broth
2 Tbsp
1 Tbsp
Curry Powder
2 C
Freeze Dried Mushroom
1/2 C
Freeze Dried Onion
3 C
Freeze Dried Turkey
1/2 C
Sliced Almonds
1 C
Dehydrated Sour Cream
Salt and Pepper to taste


1. In medium saucepan; Bring chicken bouillon to boil. Add barley and bring to boil. Reduce heat to low; Cover and cook 45 minutes or until barley is tender and liquid is absorbed.

2. Melt butter in skillet. Add curry powder, mushrooms and onions.

3. Saute until onion is translucent.

4. Add mushroom mixture to cooked barley.

5. Mix in turkey, almonds, and sour cream.

6. Season with salt and pepper; Turn mixture into oiled 2-quart casserole dish.

7. Cover and bake at 350°F for 45 minutes. Remove cover and bake 5 more minutes.

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