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February 2019

Casserole Recipes

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Barley Casserole Recipe

Barley Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Barley Casserole recipe  PDF


4 tb Butter
2 md Onions, chopped
1/2 lb Mushrooms, sliced
1 1/2 c Pearl barley
3 c Chicken or beef broth
1/4 ts Salt
1/4 ts Pepper
Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5 7 minutes more. Add
barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary

Barley Casserole recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
279 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Barley Casserole recipe  PDF   Casserole recipes RSS   Thumsb up

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1 3/4 cups cold milk 2 packages jello vanilla instant pie filling 1 can lemonade thawed 8 ounces cool whip Lite 1 prepared graham cracker crust lemon slices 1. Pour milk into a large bowl, add pudding mi es and whisk for 30 seconds. 2. Add lemonade and whisk for another 30 seconds until thick. 3. Stir in cool whip and spoon inot crust. 4. Refrigerate for 4 hours or until set. Garnish with lemon slices. NOTES : Formatted for MC by: L. Fulton ...

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