Ingredients
- 1 onion (chopped)
- 5/8 barley (uncooked)
- 2 cups mixed vegetables any variety (frozen)
- 2 cups beef broth low sodium
- 1 pound extra beef (lean ground)
- 2 cups tomatoes (canned)
- 1/2 teaspoon oregano leaves (dried)
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1 package water chestnuts
Directions: Heat oven to 350 Deg. F. Spray 10-inch nonstick skillet with no-stick cooking spray. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.
Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.
Serves 6
