Barley Casserole

Kitchen Tested
  • Yield 6 to 8 servings

Serve this rich but wholesome-tasting side dish in place of rice for a change.


1 cup medium barley
1 envelope onion soup mix
4 cups water
1 tablespoon light stick margarine
1/2 pound fresh mushrooms, sliced


  1. Preheat oven to 350F.
  2. In a 3-quart casserole dish, combine barley, onion soup mix and water.
  3. In a small skillet, melt margarine over medium-low heat and saute mushrooms until tender, about 5 minutes.  Add to barley mixture.  Cover with a lid or tightly with foil and bake 1 to 1 1/4 hours, or until barley is done and liquid is absorbed.



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