BARLEY CASSEROLE

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Barley Casserole is a traditional side dish at our house during the holidays.

Barley Casserole The Southern Lady Cooks

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.

Barley Casserole

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.

Barley Casserole
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This casserole is always on our table during the holidays. I've never made it and not had someone want the recipe. It's just THAT good!

Course: Side Dish
Cuisine: American
Keyword: Barley Casserole
Ingredients
  • 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
Instructions
  1. 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.
  2. Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed.
Recipe Notes

Freezes well and may be made ahead of time.

Be sure and PIN  our Barley Casserole Recipe for later: the-southern-lady-cook-barley-casserole

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8 Comments

  1. Jackie Seal says:

    What if you don’t have instant barley?

  2. You have some amazing recipes. My mom used to make tomatoe gravy for dinner. She used to make home made bread and my dad would butter the bread and slather in butter and add tomatoe gravy. What a meal!

  3. I Love seeing all that good GOOD FOOD

  4. 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!

  5. 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.

  6. Karen Caswell says:

    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

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