Barley Casserole (nice side dish)

Makes 1 recipe per family (6 servings):

1/4 cup butter or margarine
1 cup pearl barley
1 medium onion, chopped
1 (3-oz.) can of mushroom, drained and sliced (reserve liquid)
1/2 cup slivered almonds
1 can water chestnuts, drained and sliced
1 envelope Lipton onion soup (or other powdered onion soup)
2 cups chicken broth

Heat 3 Tablespoons butter in saucepan; add barley and onion and saute only until a light golden brown.  Add almonds, dry onion soup and chicken broth.  Saute mushrooms in remaining tablespoon butter and add to barley along with water chestnuts and the liquid drained from the mushrooms.  Stir well, turn into casserole dish, cover and bake at 350 degrees F for 1 hour and 15 minutes (longer may burn it).

Note: This casserole may be prepared 2 days ahead of time and refrigerated before baking; leftovers freeze well.  You may use 1 cup sliced fresh mushrooms for the canned ones.

Recipe from friend, Ruby