French Onion Barley Bake
French Onion Barley Bake
A good friend of mine gave me this family recipe. She has always been a really good source for unusual, but incredibly yummy dishes. I know. I know. Canned soup and canned mushrooms? Are you kidding me? Have an open mind. I am sure glad she convinced me to try this!!! Since, I have been on a real grain kick — this was perfect!! These are those comforting cold weather dishes that pretty much go with everything. I made this after work one evening, so needless to say, it is very simple to prepare.
• 1 cup pearl barley
• 2 tablespoons unsalted butter
• 2 10 1/4 ounce cans of Campbell French Onion Soup
• 1 4 ounce can of mushroom pieces with liquid
• 1/4 cup of water
Preheat oven to 350 degrees.
Melt butter in large skillet. Add barley and cook until golden brown.
Add the soup, mushrooms with liquid and water.
Bring to a boil.
Pour into baking casserole dish and cover tightly.
(I used a small Dutch oven).
Bake for one hour.
As you can see, the mushrooms float to the top and
make a nice presentation.
Makes 6-8 servings.
Finding Thyme to Cook 
I found your website searching for a lemon pasta recipe. This looked interesting. I cooked it tonight and it was wonderful! I was a bad girl though and added some fontina cheese on top.
Fontina sounds a delicious addition. When I had some leftovers, I sprinkled some Parmesan and stuck it under the broiler for a minute or two. Glad you enjoyed it.