It's another rainy Fall day here in the Pacific Northwest. We're just glad that Fall work is done! Our crops are in the ground. It feels like the perfect day for a casserole, this recipe for Barley
Casserole sounds like it'll warm you right up.
- 2 Tbls butter
- 1 c Joseph's Grainery Barley
- 2 cans French onion soup
- 3/4 c mushrooms sliced
- 1/4 c water
- 1 c shredded cheddar cheese
Directions: Melt butter in skillet. Saute the barley
until browned. Add the 2 cans soup, mushrooms and water. Bring to a boil, then pour into a 1 1/2 quart casserole dish. Cover and bake at 350 degrees for one hour. Uncover. Top with shredded cheese. Bake until cheese is melted. Serves 6.
Recipe from Yvonne Hill, Priest Lake Community Cookbook
This recipe can be made ahead and frozen. It is great as a companion dish to barbecue chicken or beef.