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
Quick cooking barley
White or Yellow Onion
Dehydrated onion soup, we use Liptons
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
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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.
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