Barley Casserole  Kitchen Tested   • Yield 6 to 8 servings
Serve this rich but wholesome-tasting side dish in place of rice
for a change.   1 cup medium barley 1 envelope onion soup mix 4
cups water 1 tablespoon light stick margarine 1/2 pound fresh
mushrooms, sliced     1. Preheat oven to 350F.   2. In a 3-quart
casserole dish, combine barley, onion soup mix and water.   3.
In a small skillet, melt margarine over medium-low heat and
saute mushrooms until tender, about 5 minutes.  Add to barley
mixture.  Cover with a lid or tightly with foil and bake 1 to 1
1/4 hours, or until barley is done and liquid is absorbed.