Easy Barley Mushroom Casserole

Barley and Mushrooms
Vasilis Nikolos / Getty Images
  • Total: 2 hrs
  • Prep: 15 mins
  • Cook: 105 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
251 Calories
9g Fat
36g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 251
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 602mg 26%
Total Carbohydrate 36g 13%
Dietary Fiber 7g 25%
Protein 10g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This barley and mushroom casserole is a tasty side dish, and it goes particularly well with grilled steaks or roast beef. The mushrooms give the barley earthy flavor. It's made with the addition of chicken stock, but vegetable broth or mushroom broth may be used for a vegetarian dish.

Use plain button mushrooms, portobello, or a wild mushroom assortment. 

For serving, add a grating of Parmesan cheese, or top it with some shredded mozzarella cheese, fontina, or queso blanco just before the casserole comes out of the oven.


  • 1/4 cup butter
  • 8 ounces fresh sliced mushrooms
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup medium barley
  • 1/2 teaspoon kosher salt, or to taste
  • 1/8 teaspoon pepper
  • 4 cups chicken stock (low sodium or unsalted)

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). Butter a 2 1/2 to 3-quart casserole.

  2. Melt butter in a large skillet over medium-low heat; add mushrooms and chopped onion. Sauté until lightly browned.

  3. Add the minced garlic and cook for another minute.

  4. Add the barley and cook, stirring, until slightly browned.

  5. Add salt and pepper and then turn into the prepared casserole.

  6. Pour the chicken broth into the skillet and heat until hot.

  7. Pour the broth over the barley mixture and mix well.

  8. Cover and bake in the preheated oven for 1 1/2 hours, or until barley is tender.

  9. Check the barley occasionally and add more broth or water if needed.

Recipe Variations

  • Add some browned and well-drained ground beef or sausage to the barley for a hearty one-pot meal.
  • Use seasoned salt instead of kosher salt.