Mushroom Barley Casserole
TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours
YIELD: 10 servings.
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! —Melba Cleveland, Groveland, California
Ingredients
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1 cup medium pearl barley
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1 small onion, chopped
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1/4 cup butter
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1-1/2 cups sliced fresh mushrooms
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1 cup slivered almonds, toasted
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1 envelope onion soup mix
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2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
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3 to 3-1/2 cups chicken broth
Directions
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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.
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2.
Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts
3/4 cup: 238 calories, 13g fat (4g saturated fat), 17mg cholesterol, 720mg sodium, 26g carbohydrate (2g sugars, 6g fiber), 7g protein.
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