Mushroom-Barley Casserole |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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From BHG. Ingredients:
1 cup chopped onion |
2 tablespoons butter |
5 cups sliced fresh mushrooms (cremini, button, or shiitake) |
2 garlic cloves, minced |
4 cups water |
1 cup uncooked regular barley |
1 (1 1/4 ounce) envelope onion and mushroom soup mix |
1 teaspoon dried thyme, crushed |
1/2 teaspoon salt (or to taste) |
Directions:
1. In a large skillet, cook onion in hot, melted butter over med heat until tender.
2. Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
3. Transfer mixture to a greased 3-quart baking dish.
4. Stir in the water, barley, dry soup mix, thyme, and salt.
5. Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
6. Let stand, covered, for 15 minutes before serving.
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