Mushroom Barley Casserole Recipe

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Mushroom Barley Casserole Recipe
Mushroom Barley Casserole Recipe photo by Taste of Home
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Mushroom Barley Casserole Recipe

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5 5 6
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Mushroom Barley Casserole in Country Extra March 2006, p51

Nutritional Facts

3/4 cup: 238 calories, 13g fat (4g saturated fat), 17mg cholesterol, 720mg sodium, 26g carbohydrate (2g sugars, 6g fiber), 7g protein.

  • 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
  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.
  2. 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 forMushroom Barley Casserole

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1914skin User ID: 8300958 233892
Reviewed Oct. 2, 2015

"Excellent !!! I added minced garlic, also fried the mushrooms till all the liquid was reduced , then chopped and fried 3 slices of bacon till crisp, added to casserole. Sonya K."

MY REVIEW
kimb0 User ID: 7108367 219882
Reviewed Feb. 6, 2015

"This was so good!!! Will definitely be making again, although next time I may cut back on the amount of almonds. Definitely a keeper!"

MY REVIEW
MsCindynKy User ID: 8217941 218137
Reviewed Jan. 18, 2015

"This is real good. The mushrooms give it a nice beefy flavor."

MY REVIEW
brkornhaus User ID: 118422 82841
Reviewed Feb. 11, 2011

"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."

MY REVIEW
ShirleyN63 User ID: 5558937 82883
Reviewed Oct. 31, 2010

"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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