Barley Casserole

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

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.