This barley and mushroom casserole recipe is great for those days when you just want something a little different. As a main course, it is perfect for a vegetarian meal. It's also a tasty side dish.
Melt the butter in a sauté pan. Add the onions and the sliced mushrooms and sauté lightly for 3 or 4 minutes. Remove a few mushrooms and set them aside to layer on the top of the casserole. Add the salt and pepper, barley and the broth to the rest of the onion mushroom mixture. Scoop it all into a buttered casserole dish. Arrange the reserved mushrooms on the top.
Cover and bake at 350°F for 1 1/2 to 2 hours. Add more water or broth as needed.