Barley Casserole



  • 1/2 butter or oleo
  • 1 envelope dry onion soup mix
  • 1/2 slivered almonds (can substitute peanuts or pecans)
  • 1 (5 oz.) can water chestnuts, drained, sliced
  • 1 (3 oz.) can mushrooms, drained or 1 cup fresh
  • 1 medium onion, chopped
  • 1 cup pearl barley
  • 2 cups chicken broth


Heat butter in saucepan; add barley and onion, saute until light golden color. Add nuts, dry onion soup and chicken broth; add mushrooms and water chestnuts. If using fresh mushrooms, saute in butter before adding. Stir well, turn into casserole, cover and bake, adding more liquid if necessary. If made the day before, barley has more time to absorb liquid. Bake at 350° 1 hour or longer. Leftovers freeze well.