Barley And Tuna Casserole

• 1 cup pearl barley or 1 cup whole grain barley
• 3 cups water
• 1 tablespoon salt
• 15 ounces pinto beans, undrained
• 2 (6 ounce) cans tuna in water, drained and flaked
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup nonfat milk
• 1 egg, beaten
• 1 tablespoon dill weed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon salt

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
2. Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
3. Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
4. Let stand 5 to 10 minutes before serving.
5. Additional ingredients to try: onions, shallots, mushrooms.

pearl barley, water, salt, pinto beans, water, cheddar cheese, nonfat milk, egg, dill weed, worcestershire sauce, mustard powder, garlic, salt

Taken from www.food.com/recipe/barley-and-tuna-casserole-349291 (may not work)