Mushroom-Barley Casserole

From BHG.

• Ready In: 1 hr 35 mins
• Serves: 10-12

Ingredients

• 1  cup  chopped onion
• 2  tablespoons butter
• 5  cups  sliced fresh mushrooms (cremini, button, or shiitake)
• 2  garlic cloves, minced
• 4  cups water
• 1  cup  uncooked regular barley
• 1 (1 1/4ounce) envelope  onion and mushroom soup mix
• 1  teaspoon dried thyme, crushed
• 1⁄2 teaspoon salt (or to taste)

Directions

1. In a large skillet, cook onion in hot, melted butter over med heat until tender.
2. Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
3. Transfer mixture to a greased 3-quart baking dish.
4. Stir in the water, barley, dry soup mix, thyme, and salt.
5. Bake, covered, at 350° for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
6. Let stand, covered, for 15 minutes before serving.