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BARLEY CASSEROLE – The Southern Lady Cooks

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Barley Casserole - The Southern Lady Cooks

 

Barley Casserole is a conventional aspect dish at our home in the course of the holidays. My Grandmother from Mississippi made this Barley Casserole each time she entertained family and friends in her house. We now have carried on her custom and serve it in the course of the holidays yearly.  My household loves this distinctive dish!

Barley Casserole Substances Wanted

Butter

Fast cooking barley

White or Yellow Onion

Slivered almonds

Dehydrated onion soup, we use Liptons

Rooster broth

Canned Mushroom slices (reserve liquid)

Can of Water chestnuts

This dish is totally different however fantastic and actually it wouldn’t be our vacation with out it. It’s one of many solely dishes we serve at each Thanksgiving and Christmas. All of us agree it’s fantastic with mashed potatoes and cranberry sauce. One thing in regards to the style of this dish goes nice with cranberry sauce. Full printable recipe beneath in recipe card. 

“I made this with pearled barley and it was GREAT! Each liked it and agreed that it was positively a keeper. Even higher as leftovers.” – Patti

“I added browned floor beef to make it a predominant dish, and unnoticed the mushrooms and water chestnuts as a result of a few of the kiddos don’t like them. We liked it, and can be including it to our meal rotation!” – Terra 

Barley Casserole - The Southern Lady Cooks

Barley Casserole - The Southern Lady Cooks

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Barley Casserole

This casserole is all the time on our desk in the course of the holidays. I’ve by no means made it and never had somebody need the recipe. It is simply THAT good!

Prep Time20 minutes

Cook dinner Time1 hr

Whole Time1 hr 20 minutes

Course: Facet Dish

Delicacies: American

Key phrase: Barley Casserole

  • 1/2 cup butter or margarine or 1 stick or 8 tablespoons
  • 1 cup fast cooking barley
  • 1 medium onion chopped
  • 1/2 cup slivered almonds
  • 1 2 oz. pkg dehydrated onion soup
  • 2 cups rooster broth
  • 1 3 oz. can drained mushroom slices (reserve liquid)
  • 1 5 oz. can water chestnuts, drained and sliced
  • Warmth butter in saucepan, add barley and onion and saute until golden colour. Add almonds, dry onion soup and rooster broth. Saute mushrooms a couple of minutes in a bit butter and add to barley together with water chestnuts and liquid drained from canned mushrooms.

  • Stir properly, flip right into a greased casserole. Cowl and bake at 350 levels for 1 hour including extra liquid if wanted.

Freezes properly and could also be made forward of time.

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