Barley-and-Mushroom Casserole

Ingredients

• 1 tablespoon butter 
• 8 ounce pre mushrooms 
• 1 ounce onion soup mix (such as Lipton Recipe Secrets)
• 1 cup pearl barley uncooked
• 3.5 ounce mushroom caps sliced
• 4 cups water 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 35
2. Heat margarine in a medium nonstick skillet over medium-high heat.
3. Add mushrooms; saut 5 minutes or until tender. Set aside.
4. Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350 for 1 hour and 15 minutes or until liquid is almost absorbed.
5. Garnish casserole with chives, if desired.