Barley and Mushroom Casserole

READY IN: 1hr 30mins
Recipe by Mercy

This casserole thickens as it cools, so not all liquid must be absorbed before removing the dish from the oven.

Top Review by Aunt Cookie

I liked this a lot. I used dried, reconstituted shiitakes for this; next time, I think I'll just use fresh cremini mushrooms instead. This was very quick to put together (apart from the oven time), and practically foolproof. Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Remove and discard stems from shiitake mushrooms; slice mushroom caps. Heat margarine in a medium nonstick skillet over med-high heat. Add shiitake and other mushrooms; saute 5 minutes or until tender. Set aside.
  3. Combine water, barley, and onion soup mix in a 3-quart casserole dish; stir in mushroom mixture. Cover and bake at 350 degrees for 1 hour and 15 min, or until most of the liquid is absorbed. Garnish with chives as desired.

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