Hearty Barley Bake

• 2 cups sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1/2 cup chopped onion
• 2 teaspoons canola oil
• 1 garlic clove, minced
• 12 ounces bulk pork sausage
• 1-1/2 cups cooked barley
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 green onions, sliced
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1/2 cup shredded Parmesan cheese

1. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
2. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram and pepper.
3. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350u0b0 for 40-45 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted.

mushrooms, carrots, onion, canola oil, garlic, pork sausage, barley, creamstyle corn, spinach, green onions, thyme, marjoram, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/hearty-barley-bake/ (may not work)