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Barley-Mushroom Casserole Recipe
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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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