Barley and Mushroom Casserole

Title: Barley and Mushroom Casserole
Subject: onion; butter; margarine; mushrooms; pearl barley; chicken stock; salt; water
Description: Barley + Mushroom Casserole (over)

Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt

Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.

Excellent. Doubled, for
12, is plenty

Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously

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# Barley and Mushroom Casserole

## Ingredients

- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt

## Instructions

1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously.
Creator: Paula Guffey
Source: RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)
Date: 1950s
Rights: Personal/Family
Format: Typed recipe card
Identifier: RCA0003-20260513-0170
Coverage: Indiana, US