Mushroom Barley Casserole Recipe

Mushroom Barley Casserole RecipePhoto by: Taste of Home Mushroom Barley Casserole Recipe Rating 5

A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It’s great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe!

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Mushroom Barley Casserole Recipe
  • Prep: 10 min. Bake: 1-1/4 hours
  • Yield: 8 Servings
10 75 85

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

  • 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.
  • Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed. Yield: 8-10 servings.

Originally published as Mushroom Barley Casserole in Country Extra March 2006, p51

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Reviews for Mushroom Barley Casserole (2)

Mushroom Barley Casserole Recipe

Mushroom Barley Casserole

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Reviewed on Feb. 11, 2011 by brkornhaus

Great alternative for a side dish like rice pilaf. It's a keeper, but beware: being high in fiber, it caused excess gas for both me and my husband.


Reviewed on Oct. 31, 2010 by ShirleyN63

I made this recipe for a party/pot luck gathering recently. It was a huge hit with barely enough leftovers! One person who doesn't even like mushrooms loved this dish and asked for the recipe. Quick, easy, healthy, and inexpensive to make -- this recipe is awesome!

 
 
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