Barley and Mushroom Casserole

  • Yield: 6 to 8 servings


1tablespoon margarine
1/2pound fresh mushrooms, sliced
1 (3 1/2-ounce) package shiitake mushrooms
1cup medium barley pearl
1envelope onion soup mix
4cups water


  1. Preheat oven to 350F.
  2. In a small skillet, melt the margarine and saute both kinds of mushrooms until tender, about 5 minutes; set aside. In a 3-quart casserole dish, combine the barley, onion soup mix and water. Stir in the mushroom mixture. Cover and bake for 1 hour to 1 hour 15 minutes or until the barley is done and the liquid absorbed.

Nutritional Info *per serving

  • Calories 121
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 461mg
  • Carbohydrate 23g
  • Fiber 5g
  • Protein 3g