Barley Casserole is a traditional side dish at our house during the holidays. My mother-in-law always made Barley Casserole whenever she entertained friends and family in her home. We have carried on her tradition and serve it during the holidays every year. My family loves this dish.
1/2 cup butter or margarine
1 cup quick cooking barley
1 medium onion chopped
1/2 cup slivered almonds
1 (2 oz. pkg) dehydrated onion soup
2 cups chicken broth
1 (3 oz. can) drained mushroom slices (reserve liquid)
1 (5 oz. can) water chestnuts, drained and sliced
Heat butter in saucepan, add barley and onion and saute till golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley along with water chestnuts and liquid drained from canned mushrooms. Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed. Freezes well and may be made ahead of time.
This recipe was given to me by my mother-in-law many years ago. We make it every year for Christmas and Thanksgiving and everyone that tries it loves it.
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Filed under: Barley Casserole, Casseroles and Skillet Meals Tagged: | baking, barley, brunch, cooking, dinner, Entertaining, food, Holidays, recipes, Southern
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well….guess who else has this one ‘archived’ also for MANY years! She left us some good ones, didn’t she?!! Haven’t made it for awhile, have to do that SOON!! Got a great Sourdough Chocolate Cake recipe over the holidays…send it too you if you don’t have one!!! Have a good day!!! Karen
Judy – that’s so interesting. I’ve never heard of such a side dish up here in the North (Ohio=). Thanks for sharing this great idea and recipe.
this sounds scrumptious! i’ve been looking for ways to add more barley to my family’s diet – they’re not as found of soup as i am. thanks for this!