Mushroom Barley Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. Itâs great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! Ingredients:
1 cup medium pearl barley |
1 small onion, chopped |
1/4 cup butter |
1-1/2 cups sliced fresh mushrooms |
1 cup slivered almonds, toasted |
1 envelope onion soup mix |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
3 to 3-1/2 cups chicken broth |
Directions:
1. In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth.
2. Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed. Yield: 8-10 servings.
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