More Great Recipes: Casserole | Dinner | Grain | Main Dish

AWARD BARLEY CASSEROLE


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Member since 2006

Serves 10 | Prep Time | Cook Time

Ingredients

1/2 c. butter
1 1/2 c. quick cooking fine
pearl barley
1 medium onion, chopped
1/2 c. slivered almonds
1 (2 oz.) pkg. dehydrated
onion soup
2 cans chicken broth
1 (3 oz.) can drained
mushrooms or 1 c. fresh
1 (5 oz.) can water chestnuts,
drained and sliced



Heat butter in saucepan; add barley and onion and saute


only until a light golden color. Add almonds, dry onion soup


and chicken broth. Saute mushrooms a few minutes in a little


butter and add to barley along with water chestnuts and liquid


drained from canned mushrooms. Stir well, turn into casserole;


cover and bake at 350 degrees for 1 hour, adding more liquid if


necessary. May be prepared a day or two ahead of time and


refrigerated before baking. Leftovers freeze well and taste


even better reheated. Yield: 10 servings.


Pairs Well With


Notes

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