Onion Barley Casserole Recipe
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Onion Barley Casserole Recipe

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MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.—Elaine Kremenak Grants Pass, Oregon
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:2-4 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2-4 servings


  • 1/2 cup medium pearl barley
  • 1-1/2 cups water
  • 1 tablespoon canola oil
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon salt
  • 1/2 cup sliced green onions
  • 1 can (4 ounces) whole button mushrooms, drained

Nutritional Facts

1 cup: 131 calories, 4g fat (1g saturated fat), trace cholesterol, 453mg sodium, 22g carbohydrate (1g sugars, 5g fiber), 3g protein


  1. In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms.
  2. Cover and bake at 350° for 40-50 minutes or until barley is tender. Yield: 2-4 servings.
Originally published as Onion Barley Casserole in Reminisce Extra October 1996, p47

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Reviewed Feb. 14, 2013

"My husband liked this a lot. It was pretty good to me. Nice change from potatoes and rice as a side dish."

Reviewed Mar. 30, 2010

"I used a can of sliced mushrooms and 1 Tbs of dried, minced onion as that was what I had on hand. This has a great texture and a good flavor. Even my picky kids loved it and asked if we can keep this recipe with our favorite recipes. Thanks for sharing!"

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