15 ml butter 1 tbsp
250 ml onion, chopped 1 cup
37 ml all purpose flour 2 1/2 tbsp
625 ml milk 2 1/2 cup
5 ml lemon pepper 1 tsp
375 ml cheddar cheese, shredded 1 1/2 cup
925 ml pot barley, cooked 3 3/4 cup
625 ml broccoli, chopped & cooked tender crisp (or frozen chopped & thawed) 2 1/2 cup
40 ml fine dry bread crumbs 3 tbsp
30 ml almonds, sliced 2 tbsp
In a large saucepan, melt butter on medium. Add onion. Cook, uncovered, for about 10 minutes, stirring often, until soft. Sprinkle with flour. Heat and stir for 1 minute.
Slowly add milk, stirring constantly, until smooth. Heat and stir for about 5 minutes until boiling and thickened. Remove from heat. Add lemon pepper and cheese. Stir until melted. Add barley and broccoli. Mix well. Spread evenly in lightly greased shallow baking dish.
In a small bowl, combine bread crumbs and almonds. Sprinkle over top. Bake, uncovered, in preheated 400 F (200 C) oven for about 25 minutes or until golden.
Serves: 4