2 tbsp. butter
1 c. pearl barley
4 oz. can mushrooms
2 (10 oz.) cans undiluted onion soup
Cheddar cheese, grated

Melt butter in skillet. Add barley and barely brown. Add mushrooms and soup with barley. Heat until boiling. Pour into greased 1 1/2 quart casserole. Cover. Bake at 350 degrees for 1 1/2 hours. Before serving, garnish with grated cheese. Serves 4 to 6.