Barley Casserole

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Barley Casserole

Postby Moderator » Sun Sep 29, 2013 10:13 am

Recipe Name: Barley Casserole

1 box Pearled Barley - uncooked
3 Tbsp. Oleo
1 - 15 oz. can mushrooms, pieces & stems or sliced - drain with
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

Code: Select all
Melt oleo and lightly brown uncooked barley in large frying pan.
Remove from heat.
Place bouillion cube in a cup and add just enough HOT water to
dissolve the cube - set aside.
To the browned barley - add all the ingredients above EXCEPT for
the mushroom liquid. This includes the dissolved bouillion cube as well.
Mix well. Pour into a greased, 2-1/2 to 3 qt. casserole dish.
Add water to the mushroom liquid to equal 4 cups. Add to the barley
mixture, stir gently, cover.
Bake: 350 degrees for 90 minutes - stirring once halfway through
baking time.
During baking if becomes too dry, add a little water. End results
should be like cooked rice - moist but not dry or watery.
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