Barley and Mushroom Casserole

This healthy barley and mushroom casserole is a weeknight favorite on a winter evening in place of a hearty soup or chili. It also goes great as a side for grilled steaks or brisket.

I usually use button mushrooms but you can use portobello or any assortment of wild mushrooms.

I add grated or shredded Parmesan cheese just before the casserole comes out of the oven.

Barley and Mushroom Casserole

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 4 as a Main or 8 as a Side

Recipe Ingredients

  • 1/4 cup butter
  • 1/2 # fresh mushrooms, sliced
  • 1 cup of instant barley
  • 2 cups canned chicken broth
  • 2/3 cups of water
  • Grated or shredded Parmesan cheese, optional

Recipe Instructions

  1. Preheat oven to 350°.
  2. Butter a 2-quart casserole dish.
  3. Melt the butter in a large skillet.
  4. Saute the mushrooms in the butter until soft and slightly browned.
  5. Add the barley and let it brown.
  6. Pour the soup into a buttered 2-quart casserole dish.
  7. Add water and barley and mushroom mixture.
  8. Bake at 350 for 60 to 70 minutes.
  9. Sprinkle with cheese just before removing from the oven.

Recipe Credit: I'm not positive but I believe this recipe was given to me by Aunt Sheri.

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