Barley, Mushroom and Roasted Pepper Alfredo Casserole

That's a big title for a casserole, but it tells you exactly what you're getting.
I'm always researching, collecting and posting new and vintage recipes. I'm sorry that I don't have a name to credit this one. I can't remember where I discovered it, but I liked it and decided to post it on the blog.
It's a comfort casserole for Fall.

Barley, Mushroom and Roasted Red Pepper Alfredo Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. shallow, rectangular casserole dish, sprayed with a vegetable cooking spray.

4 TBS Butter, divided
3/4 C regular Pearled Barley
1 C Finely diced Onion
2 Garlic Cloves, minced
3 C sliced, fresh Mushrooms
1 1/4 C Vegetarian Chicken Broth......... regular for non Vegetarians.
1 - 15oz. jar of Alfredo Sauce
1 - 10oz. package of frozen Peas
1 - 7.5oz. jar of roasted Red Peppers, drained and coarsely chopped.
1 tsp dried Italian Seasoning
1 C roughly torn Sourdough Bread

In a large skillet:
Heat  2 TBS of Butter until melted.
Add: Barley and cook for 5 minutes.
Add: Onion andGarlic and cook for 2 -3 minutes.
Add: Mushrooms until tender.
Add Broth and bring to a boil.
Reduce heat and simmer covered for 45 minutes.

Stir in :
Alfredo Sauce
Peas
Red Peppers
Italian Seasoning
Transfer to the Casserole Dish.
Cover and Bake for 20 minutes.
Stir well.
Scatter Bread over the top.
Melt remaining 2 TBS of Butter and drizzle only over the pieces of Bread.
Bake uncovered for an additional 20 minutes.

Enjoy!
Peace in the Kitchen!