Barley Casserole


1/2 cup butter or margarine
1 pound mushrooms, sliced
1 1/2 cups chopped onion
1 pound medium barley
5 cups chicken broth
4 ounces egg noodle spirals, cooked
1 teaspoon salt
1/4 teaspoon pepper
Pinch of saffron (optional)


Preheat oven to 350°. Melt 1/4 cup butter in a large skillet. Saute mushrooms for 3 to 4 minutes; remove mushrooms, add remaining butter and saute onion until transparent. Add barley and lightly brown, while stirring. Add 2 1/2 cups broth, noodles and seasonings. Bake in a greased casserole, covered for 30 minutes. Remove from oven; when cooled, wrap and freeze.

To serve: Add remaining 2 1/2 cups broth to casserole, cover and bake for 2 hours. Uncover during last 30 minutes. To prepare without freezing: add all of the broth at one time; cover and bake 1 1/2 hours (uncover during last 30 minutes.)

Serves: 10

Preparation time: 3 hours

Approximate calories per serving: 300

Helpful Hint: It may be practical to prepare this recipe in two smaller casseroles to use for smaller groups.

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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