[ad_1]
Barley Casserole is a traditional side dish at our house during the holidays. My Grandmother from Mississippi made this Barley Casserole whenever she entertained friends and family in her home. We have carried on her tradition and serve it during the holidays every year. My family loves this unique dish!
Barley Casserole Ingredients Needed
Butter
Quick cooking barley
White or Yellow Onion
Slivered almonds
Dehydrated onion soup, we use Liptons
Chicken broth
Canned Mushroom slices (reserve liquid)
Can of Water chestnuts
This dish is different but wonderful and honestly it wouldn’t be our holiday without it. It’s one of the only dishes we serve at both Thanksgiving and Christmas. We all agree it is wonderful with mashed potatoes and cranberry sauce. Something about the taste of this dish goes great with cranberry sauce. Full printable recipe below in recipe card.
“I made this with pearled barley and it was GREAT! Every loved it and agreed that it was definitely a keeper. Even better as leftovers.” – Patti
“I added browned ground beef to make it a main dish, and left out the mushrooms and water chestnuts because some of the kiddos don’t like them. We loved it, and will be adding it to our meal rotation!” – Terra
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content. Join 1000’s of others today and start enjoying our magazine!
Barley Casserole
This casserole is always on our table during the holidays. I’ve never made it and not had someone want the recipe. It’s just THAT good!
- 1/2 cup butter or margarine or 1 stick or 8 tablespoons
- 1 cup quick cooking barley
- 1 medium onion chopped
- 1/2 cup slivered almonds
- 1 2 oz. pkg dehydrated onion soup
- 2 cups chicken broth
- 1 3 oz. can drained mushroom slices (reserve liquid)
- 1 5 oz. can water chestnuts, drained and sliced
-
Heat butter in saucepan, add barley and onion and saute till golden color. Add almonds, dry onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley along with water chestnuts and liquid drained from canned mushrooms.
-
Stir well, turn into a greased casserole. Cover and bake at 350 degrees for 1 hour adding more liquid if needed.
Freezes well and may be made ahead of time.
Don’t forget about our Ebooks! Each Ebook is a collection of our most popular recipes. You will have them all at your fingertips and can pull them up at any time. Nice and convenient instead of having to search a database. You can purchase each Ebook individually or buy the bundle.
Be sure and PIN our Barley Casserole Recipe for later:
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Follow us on Instagram.
[ad_2]
