Barley-Mushroom Casserole

1 cup untoasted barley

1 can cream of mushroom soup

--(10-3/4 oz. can) 1 can French-fried onions -- crushed

Pre-heat oven to 350 degrees. Cook barley per package directions; drain. Mix in soup and half the onions. Pour into 9-inch casserole dish and top with remaining onions. Bake 25 minutes. Makes 6 to 8 servings. Recipe from "Enjoy, Enjoy, Enjoy. With Love From Carol" by Carol Esgar. Formatted by Lynn Thomas [email protected]. Source: New York Daily News 1-22-97. Lynn`s notes: Made this to go along with a chicken dish. It was good and tasty; next time I`ll try adding grated parmesan cheese to the barley mixture.