Mushroom Barley Casserole Recipe

Mushroom Barley Casserole Recipe photo by Taste of Home

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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. 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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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!