*  Exported from  MasterCook II  *
 
                         Barley-Mushroom Casserole
 
 Recipe By     : New York Daily News 1-22-97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Grains                           Casseroles
                 Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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