BARLEY CASSEROLE

Joyce Ostergard

1/4 cup butter

1 cup barley

1 medium onion, chopped

1/2 cup slivered almonds

1 (2 oz.) pkg. dehydrated onion soup

2 cups chicken broth

1 (3 oz.) can mushrooms, drained, (save liquid)

1 (5 oz.) can water chestnuts, drained and sliced

 

Heat butter in saucepan, add barley and onion and saute ­only until light golden. Add almonds, dried onion soup and chicken broth. Saute mushrooms a few minutes in a little butter and add to barley mix along with water chestnuts and ­liquids drained from mushrooms. Stir well and turn into a casserole dish. Cover and bake for 1 hour at 350 degrees, adding more liquid if neccessary.

 

This dish can be prepared a day or two ahead and refrigerated before baking. Leftovers freeze well.

 

BROCCOLI CASSEROLE

Debbie Dobyns

2 pkgs. frozen broccoli

1 can undiluted cream of mushroom soup

1 can of onion rings

1 cup canned whole mushrooms

1 cup canned water chestnuts, sliced

1 cup grated cheese

1 stick butter or margarine

 

Cook broccoli in salted water for 10 mins. and set aside

to drain. Combine butter, soup, mushrooms, and  water

chestnuts and simmer for 20 mins. Place drained broccoli in ­casserole and pour soup mixture over. Top with onion rings and grated cheese. Bake at 325 degrees for 20 mins. Serves 6.

 

BROCCOLI CASSEROLE

Gail Moser

4 boxes chopped broccoli, cooked 5-8 mins., drained

 

Mix together:

 

1 can cream of mushroom soup

2 oz. (or more) grated cheddar cheese

1/4 cup milk

1/4 cup mayonnaise

 

Pour over broccoli in a casserole dish. Dot with 1 Tbs. butter. Cover with 1 cup crushed Rice Crispies or corn flake crumbs. Bake at 375 degrees for 35 mins.

 

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