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Mushroom- Barley Casserole

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Ingredients

Adjust Servings:
1 cup chopped onion
2 tablespoons butter
5 cups sliced fresh mushrooms (cremini, button, or shiitake)
2 garlic cloves, minced
4 cups water
1 cup uncooked regular barley
1 (1 1/4 ounce) envelope onion and mushroom soup mix
1 teaspoon dried thyme, crushed
1/2 teaspoon salt (or to taste)

Nutritional information

112.6
Calories
28 g
Calories From Fat
3.1 g
Total Fat
1.6 g
Saturated Fat
6.1 mg
Cholesterol
360.9 mg
Sodium
18.6 g
Carbs
3.9 g
Dietary Fiber
1.4 g
Sugars
3.9 g
Protein
142g
Serving Size

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Mushroom- Barley Casserole

Features:
    Cuisine:

    Yum! Another good recipe from NurseDi. used Baby Bella Mushrooms and cut the recipe in half, since there were only 2 of us eating this. I will definitely make this one again! Thanks!

    • 115 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Mushroom-Barley Casserole, From BHG , Yum! Another good recipe from NurseDi used Baby Bella Mushrooms and cut the recipe in half, since there were only 2 of us eating this I will definitely make this one again! Thanks!, From BHG


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    Steps

    1
    Done

    In a Large Skillet, Cook Onion in Hot, Melted Butter Over Med Heat Until Tender.

    2
    Done

    Add in Mushrooms and Garlic; Cook About 5 Minutes or Until Mushrooms Are Tender, Stirring Occasionally.

    3
    Done

    Transfer Mixture to a Greased 3-Quart Baking Dish.

    4
    Done

    Stir in the Water, Barley, Dry Soup Mix, Thyme, and Salt.

    5
    Done

    Bake, Covered, at 350 For About 1 Hour and 15 Minutes or Until Barley Is Tender and Most of the Liquid Is Absorbed, Stirring Once or Twice.

    6
    Done

    Let Stand, Covered, For 15 Minutes Before Serving.

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    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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