Elk Barley Casserole

This casserole is great if you have left over meat. I have used elk meat, regular steak meat and ground beef.

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  elk steaks, cubed
• 1  cup  chopped onion
• 1⁄2 cup  chopped celery
• 1  bay leaf
• 1 (10 1/2ounce) can  cream of celery soup
• 3⁄4 cup  white pearl barley
• 1⁄2 cup  frozen peas
• 1⁄2 cup corn (either canned or frozen)
• 1  tablespoon salt (or less)
• 1⁄4 tablespoon pepper
• 1  tablespoon butter or 1  tablespoon margarine
• 2 (1 lb) cans tomatoes (diced or stewed)
• 2 1⁄2 cups water
• 1  green pepper, chopped

Directions

1. Saute beef, celery and onion in large dutch oven pot until brown.
2. Stir in remaining ingredients.
3. Bring to a boil.
4. Pour into a large casserole dish.
5. Cover with lid and bake at 375 for 1 hour and 15 minutes or until barley is tender.
6. Add extra water if necessary.
7. If you are cooking this in a crock pot, brown meat, celery and onions.
8. Then add all ingredients to the crockpot, stir and cook on high for 4 hours or until barley is tender.