Barley Casserole

1. 1

   Heat margarine in saucepan; add barley and onion and saute only until a light golden color.

2. 2

   Add almonds, dry onion soup and chicken broth.

3. 3

   Saute mushrooms a few minutes in a little margarine and add to barley along with water chestnuts and liquid drained from canned mushrooms.

4. 4

   Stir well, turn into casserole, cover and bake at 350u00b0 for 1 hour, adding more liquid if necessary.

5. 5

   (A little more chicken broth may be used if required.)

* Per serving · 4 servings · Values may vary.

No additional tips available.