Saturday, April 25, 2009

Barley Casserole

This is a huge Johnson family favorite. Geoff isn't too keen on barley, but whatever -- it's more for me. I usually just eat this as a meal in itself with a salad.


2 T. butter
1 cup pearl barley
1 package sliced mushrooms
1/2 cup water
2 (10.5 oz.) cans Campbell's condensed onion soup

Preheat oven to 350.

Melt butter in skillet.  Add barley and mushrooms.  Cook over medium heat until barley is golden brown, stirring constantly.  Add onion soup and water.  Heat to boiling.  Pour into 1 1/2 quart casserole.  Cover and bake at 350 for 2 hours. 

DEVOUR (this is seriously the best thing ever -- I LOVE it and the best part? Your house will smell a-mazing while it bakes)

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