Barley Casserole

1 cup barley
1/2 cup butter or margarine
1 can sliced mushrooms
1 medium onion, sliced thin
1/2 cup slivered almonds
3 cups chicken bouillon

Lightly brown barley in butter.  Add onion and cook until onion slices are tender.  Add broth, almonds and mushrooms.  Bring to boil.  Pour into a 2 quart casserole dish and cover.  Bake 30 minutes at 350°.  Remove cover and bake 30 minutes longer.