2 1/2 c. barley
1 1/4 c. diced onion
9 oz. can sliced mushrooms
3 cans beef bouillon or broth
3 onions, sliced
Butter or olive oil

Brown barley and diced onion. Wilt sliced onions in a little butter, or olive oil. Combine barley mixture, sliced onions and canned mushrooms (including liquid). Put into well greased 2 quart casserole. Cover with 2 to 2 1/2 cans of beef bouillon. Bake for 2 1/2 hours at 350 degrees. Add more bouillon to keep casserole moist.