Barley Casserole

Karine & Bryan

1 c. pearl barley

2T butter or margarine

1 can sliced water chestnuts

½ c slivered almonds

1 sm can mushrooms with liquid

1 pkg dry onion soup mix (or 4T dried onion flakes, 1 ½ t cornstarch, 1 bouillon cube)

1 chicken bouillon cube

2 ½ c hot water

Dissolve bouillon in hot water and set aside. Brown barley in butter, stirring frequently to prevent burning. Add all other ingredients and pour into a casserole dish. Bake at 325° covered for 1 ½ hours. This is a nice side dish.