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Mushroom Barley Casserole

 Mushroom Barley Casserole
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!
8 ServingsPrep: 10 min. Bake: 1-1/4 hours

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.