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Categories:Viewed: 53 - Published at: 6 years ago
Ingredients
- 2 tablespoons butter
- 1 cup barley
- 3 tablespoons dried onion flakes or 12 cup chopped onion
- 2 teaspoons celery salt
- 1 (8 ounce) can mushroom stems and pieces, drained
- 18 teaspoon pepper
- 2 teaspoons instant chicken bouillon or 2 chicken bouillon cubes, dissolved in the water
- 2 cups water
Method
- Heat oven to 350 degrees.
- Melt butter in small skillet; cook and stir barley in butter 1 minute (do not allow barley to become brown).
- Pour into ungreased 1 1/2 quart casserole.
- Stir in remaining ingredients.
- Cover tightly; bake about 1 hour or until barley is tender.
