Mushroom-Barley Casserole

• 1 cup chopped onion
• 2 tablespoons butter
• 5 cups sliced fresh mushrooms (cremini, button, or shiitake)
• 2 garlic cloves, minced
• 4 cups water
• 1 cup uncooked regular barley
• 1 (1 1/4 ounce) envelope onion and mushroom soup mix
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt (or to taste)

1. In a large skillet, cook onion in hot, melted butter over med heat until tender.
2. Add in mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally.
3. Transfer mixture to a greased 3-quart baking dish.
4. Stir in the water, barley, dry soup mix, thyme, and salt.
5. Bake, covered, at 350u0b0 for about 1 hour and 15 minutes or until barley is tender and most of the liquid is absorbed, stirring once or twice.
6. Let stand, covered, for 15 minutes before serving.

onion, butter, mushrooms, garlic, water, regular barley, onion, thyme, salt

Taken from www.food.com/recipe/mushroom-barley-casserole-162257 (may not work)