Barley casserole is a traditional side dish in our home during the holidays. My grandmother from Mississippi made this barley casserole every time she hosted friends and family at home. We continue her tradition and offer it every year during the holidays. My family loves this unique dish!
Barley Casserole Ingredients Needed
butter
Quick-cooking barley
white or yellow onion
sliver almond
Dehydrated Onion Soup with Lipton
chicken stock soup
Canned mushrooms (reserve liquid)
canned water chestnut
This dish is different but excellent and honestly our vacation wouldn’t be without it. He is one of the only dishes served at both Thanksgiving and Christmas.we all agree it’s great Mashed potatoes and cranberry sauce. Compatibility with cranberry sauce is also excellent. Full printable recipe on the recipe card below.
“I made it with barley and it was awesome! Everyone loved it and agreed it was definitely a keeper. Even better as leftovers. – Patty
“I added brown ground beef as a main dish. I left out the mushrooms and water chestnuts as some kids don’t like them. We love them and will add them to our meal rotation!” – Terra
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barley casserole
This casserole is always on our table during the holidays. I’ve never made it, nor have anyone asked for the recipe.
- 1/2 cup 1 stick or 8 tablespoons of butter or margarine or
- 1 cup quick-cooking barley
- 1 chopped onion
- 1/2 cup sliced almonds
- 1 2 oz. pkg dried onion soup
- 2 cup chicken soup
- 1 3 oz mushroom slices can be drained (save liquid)
- 1 5 oz.Water chestnuts, drain and slice
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Heat the butter in a pan, add the barley and onions, and fry until golden brown. Add almonds, dried onion broth, and chicken broth. Sauté the mushrooms in a little butter for a few minutes and add to the barley along with the drained liquid from the water chestnuts and canned mushrooms.
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Stir well and turn into a greased casserole. Cover and at 350 degrees he bakes for 1 hour, adding more liquid as needed.
It freezes well and can be made in advance.
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