Real Recipes From Real Home Cooks ®

barley and mushroom casserole

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

This is my number #1 favorite barley dish. I can make a meal out of this and have it for our "Meatless Monday's" because it is so filling. Barley is nutty in flavor and has a chewy texture, then add the yummy mushrooms into the mix and it is a palate pleaser for sure. I always like to change things up a little and add this to just a regular weekly meal or even for the holiday menu. It is a wonderful side dish to introduce the family to barley. This recipe originally came from my cookbook called Dinner on a Dime. I have added to it, this and that.

(4 ratings)
yield 4 - 6 servings
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For barley and mushroom casserole

  • 1/2 c
    medium pearl barley
  • 1 Tbsp
    vegetable oil
  • 1 - 2 Tbsp
  • 1 1/2 c
  • 1 tsp
    beef bouillon granules
  • 1/4 - 1/2 tsp
  • 1/2 tsp
    thyme, dried
  • 1/4 - 1/2 tsp
    garlic powder or granulated garlic
  • 4 - 6 oz
    fresh sliced mushrooms
  • 1/2 c
    sliced green onions (if you like them crunchy add them right before serving instead)

How To Make barley and mushroom casserole

  • 1
    In a deep skillet, saute barley in oil until golden brown.
  • 2
    Slice up your mushrooms and green onions.
  • 3
    Stir in water, butter, bouillon and seasonings; bring to boil. Remove from the heat; add onions, and mushrooms.
  • 4
    Transfer to a casserole dish (I use a 1 1/2 quart dish), cover and bake at 350 degrees for 40 - 50 minutes or until the barley is tender. ~~Sometimes I add a few pats of butter and a dash more salt right before serving.