Barley Casserole

• 1/4 - 1/2 c. butter or margarine
• 1 c/ quick cooking, fine pearl barley
• 1 medium onion, chopped
• 1/2 c. slivered almonds
• 1 (2 oz.) pkg. dehydrated onion soup
• 2 c. chicken broth
• 1 (3 oz. can drained mushroom slices, reserve liquid or 3/4 - 1 c. fresh mushrooms
• 1 (5 oz.) can water chestnuts, drained and sliced

1. Heat margarine in saucepan; add barley and onion and saute only until a light golden color.
2. Add almonds, dry onion soup and chicken broth.
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. Stir well, turn into casserole, cover and bake at 350u0b0 for 1 hour, adding more liquid if necessary.
5. (A little more chicken broth may be used if required.)

butter, cooking, onion, almonds, onion soup, chicken broth, mushroom slices, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958691 (may not work)