Barley-Mushroom Casserole

* Exported from MasterCook II *

Barley-Mushroom Casserole

Recipe By : New York Daily News 1-22-97
Serving Size : 6 Preparation Time :0:00
Categories : Grains Casseroles
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup untoasted barley
1 can cream of mushroom soup
--(10-3/4 oz. can)
1 can French-fried onions -- crushed

Pre-heat oven to 350 degrees. Cook barley per package directions;
drain. Mix in soup and half the onions. Pour into 9-inch casserole
dish and top with remaining onions. Bake 25 minutes. Makes 6 to 8
servings. Recipe from "Enjoy, Enjoy, Enjoy. With Love From Carol" by
Carol Esgar. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
New York Daily News 1-22-97. Lynn's notes: Made this to go along with
a chicken dish. It was good and tasty; next time I'll try adding
grated parmesan cheese to the barley mixture.

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