Barley Casserole
Ingredients
- 1 each box Pearled Barley - uncooked
- 3 each Tbsp. Oleo
- 1 each - 15 oz. can mushrooms, pieces & stems or sliced - drain with
Instructions
- 1
liquid going into a large measuring cup 1 small onion diced - or equivalent dried onion flakes 1 can Cream of Celery soup 1 Beef bouillion cube 2 Tblsp. dried Parsley Flakes Salt & Pepper Melt oleo and lightly brown uncooked barley in large frying pan.
- 2
Remove from heat.
- 3
Place bouillion cube in a cup and add just enough HOT water to dissolve the cube - set aside.
- 4
To the browned barley - add all the ingredients above EXCEPT for the mushroom liquid.
- 5
This includes the dissolved bouillion cube as well.
- 6
Pour into a greased, 2-1/2 to 3 qt. casserole dish.
- 7
Add water to the mushroom liquid to equal 4 cups.
- 8
Add to the barley mixture, stir gently, cover.
- 9
Bake: 350 degrees for 90 minutes - stirring once halfway through baking time.
- 10
During baking if becomes too dry, add a little water.
- 11
End results should be like cooked rice - moist but not dry or watery.