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Barley Casserole is a traditional side dish at our house during the holidays. My mother-in-law, a Southern lady from Mississippi, 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 or 1 stick or 8 tablespoons
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.
If you like this recipe, you might also like my recipe for Garlic Cheese Grits.
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