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Flavors of Fall

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Experience Fall any time of year. A crispy crust. The earthiness of barley and mushrooms, the spicy tang of Andouille, smoky gouda and toasted sesame oil combined with the essence of woodsmoke.

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South Venice Beach, FL

Ingredients

  • 3 C. barley, cooked in beef broth
  • 2 C. sliced crimini mushrooms
  • 1 C. diced andouille sausage, browned
  • 1 C. cubed smoked gouda
  • 1 C. red bell pepper, diced
  • 1 C. frozen green peas
  • 1 C. onion, diced
  • 1 can cream of celery soup
  • 1 C. whole milk
  • 1 tsp. liquid smoke
  • 1 C. panko
  • 1 tsp. toasted sesame oil

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Directions

Preheat oven to 400 degrees. In a small bowl combine the soup, milk and liquid smoke. In a large bowl combine everything else. Add the liquid mixture to the dry mixture and toss to combine. Press mixture into an oiled or buttered 9x13 pan. Top with the panko and drops of sesame oil. Bake 25-30 minutes or until top is golden brown.

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