Barley and Mushroom Casserole

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

4 5

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!

5 5

This was really good. At first I was a little concerned about the liquid not absorbing, but I was busy with the rest of dinner so I turned the oven off and let the casserole sit in the oven for about 15 minutes. It worked out perfectly. Great dish for my hubby that needs a low-fat, high-fiber diet. Thanks!