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Barley Mushroom Casserole I (D/M/P, TNT)
Source: Glenda Greenhouse, a very long time family friend
Serves: 6, may be doubled

1/2 cup butter or margarine
1 cup barley
1 medium onion chopped
1/2 cup slivered almonds
1 package dehydrated onion soup mix
2 cups chicken broth (I've also used vegetable broth to make it pareve)
1 3-oz. can drained mushrooms (reserve liquid) (I always use fresh and just add about a 1/4 cup water)
1 5-oz. can water chestnuts drained and sliced

Heat butter or margarine in saucepan, add barley and sauté only until golden; add almonds, onion soup mix, and chicken broth. Sauté mushrooms a few minutes in a bit of butter and add to barley mixture along with chestnuts and liquid from mushrooms.

Stir well, place in greased casserole, cover, bake at 350°F for 1 hour. Add more liquid if necessary! Freezes well, can be made ahead of time!

I sauté the mushrooms first, remove them from the pan, then proceed with the directions, why wash two pans. There are no specific directions regarding the size of the casserole. Usually I use a medium-size oblong Pyrex dish, when I double it I use a large oblong Pyrex dish but I've also made it in a round casserole this is a very forgiving recipe, and yummy too.

Poster's Notes:
This is a TNT casserole and is well liked in my family, I've even successfully introduced it to my DH's family. I usually make it ahead (a day or two) and just bake it on the day I'm going to serve it. I've also made it and then just reheated it when I'm going to serve it but it takes almost as long to reheat as it does to just bake off. The recipe says it can be frozen but I haven't done so but I believe my Mom has.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A