Name: Turkey Mushroom and Barley Casserole
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1 lb ground turkey (93% lean); 10 oz cremini mushrooms (sliced, about 3 cups); 1 medium yellow onion (finely diced); 3 cloves garlic (minced); 2 tbsp olive oil; 1 cup pearl barley (uncooked, rinsed); 2 1/2 cups low-sodium chicken broth; 1 tbsp Worcestershire sauce; 1 tsp fresh rosemary (finely chopped, or 1/2 tsp dried); 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1/2 tsp kosher salt (plus more to taste); 1/4 tsp black pepper; 1 tbsp tomato paste; 1/4 cup grated Parmesan cheese (optional, for finishing)

From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners

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My nine-year-old spotted the mushrooms going into the pan and declared she was done before dinner even started, then quietly asked for seconds once the barley soaked up all that rosemary and thyme broth and everything melded together in the oven. Turkey mushroom and barley casserole is one of those builds where the stovetop work takes about 25 minutes, browning the turkey and cooking the mushrooms down until they shrink and deepen, and then the oven does the rest for a full 50-minute covered bake. I learned the hard way that one layer of foil is not enough here because barley needs trapped steam to cook all the way through, so I always double it tight around the dish before it goes in. The batch feeds all seven of us with just enough left to stir a splash of broth into the next day and eat it for lunch without it tasting like an afterthought.

How this one ended up in the rotation

I made this for the first time on a Tuesday in October when I had a pound of ground turkey that needed to be used and a bag of pearl barley I had bought for soup and never opened. I was not expecting much. But when I pulled the foil off at the 50-minute mark and the barley had soaked up almost all of that broth and smelled like rosemary and Worcestershire, I knew it was going on the regular list.

My pickiest eater asked what the little round things were, and I said rice, which is not accurate but got the job done. He ate two servings. I have made it the same way every time since.

Why you will love this

Pearl barley holds its texture after baking and does not turn to mush the way rice can if it sits in the dish a few extra minutes.
The active cooking time is only about 25 minutes. The oven does the rest.
It reheats well on the stovetop with a splash of broth, which makes it a reliable weeknight leftover.
Ground turkey and mushrooms together give you a filling, savory base without the grease you sometimes get from beef.
One baking dish, one skillet. The cleanup is straightforward.

Tips for success

Cook the mushrooms long enough that all their liquid evaporates before you add the garlic and tomato paste. If the pan still looks wet at 6 minutes, give it another 2. Wet mushrooms make the filling taste steamed instead of savory.
Seal the foil tightly. Press it down around the rim of the baking dish so steam cannot escape. The barley is cooking in that trapped moisture, and any gaps will leave you with undercooked grains in the center.
Taste the liquid before it goes into the oven. The broth should taste well-seasoned at that point because the barley is going to absorb most of it. If it tastes flat, add a pinch more salt now rather than trying to fix it at the end.
Let the casserole rest for the full 5 minutes after it comes out of the oven. The liquid finishes absorbing during that rest, and the texture sets up. Scooping it too early makes it look soupy even when it is not.

If the barley is still chewy at 50 minutes

Cover the dish again and bake for another 10 minutes before checking a second time. Barley can vary slightly depending on the brand and how old it is.
Make sure you rinsed the barley before adding it. Unrinsed barley sometimes has a starchy coating that can slow the absorption.
If the liquid is gone but the barley is still firm, add 2 to 3 tablespoons of warm broth, re-cover, and give it another 8 to 10 minutes.
Avoid lifting the foil repeatedly to check. Every time you open it, you lose the steam the barley needs.

Substitutions

Ground chicken works in place of ground turkey with no changes to the recipe. Baby bella or white button mushrooms are fine substitutes for creminis. Farro can replace the pearl barley but will need about 10 extra minutes of covered bake time, so plan for closer to 60 minutes before you check it. If you are avoiding Worcestershire, a teaspoon of low-sodium soy sauce gives you a similar depth of flavor.

For a dairy-free version, simply skip the Parmesan finish at the end. The casserole does not need it to taste complete. If you are using regular chicken broth instead of low-sodium, cut the added salt in half and taste before the dish goes into the oven.

Make-ahead and storage

You can brown the turkey and cook the mushroom mixture up to 2 days ahead and keep it covered in the refrigerator. When you are ready to bake, combine everything with the barley and broth, pour it into the baking dish, and proceed from there. Leftovers keep in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with 2 to 3 tablespoons of broth stirred in, or microwave covered with a damp paper towel on top to keep it from drying out.

This casserole freezes well for up to 3 months. For the best texture, pull it from the oven when the barley is just barely tender rather than fully soft before you freeze it. It will finish cooking when you reheat it, and barley that is already fully cooked tends to get a little mushy after freezing and thawing. Thaw overnight in the refrigerator before reheating.

Brittany Stage