Barley- mushroom casserole

Yield: 4 Servings

Measure Ingredient
2 tablespoons Margarine
¼ cup Diced onions
¼ teaspoon Salt; (I think the salt is not necessary)
1 can (14 oz) sliced mushrooms
½ cup Barley
1 can Chicken broth; (13 3/4 oz) or chicken broth powder to taste

Source: Miriam of Givat Sharett contributed to the Connections English monthly Beit Shemesh magazine

Melt margarine in 1&½ quart casserole. Add onions and cook until wilted.

Add broth to measuring cup and add liquid from mushrooms until total liquid measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very tightly and bake ½ hour more. Notes: I always double this recipe. I am generous with the onions, mushrooms and chicken powder flavoring and it goes like wildfire.

Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@...> on Oct 27, 1998, converted by MM_Buster v2.0l.

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