Best Heavenly Onion Casserole Recipes

Heavenly Onion Casserole image

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

2 tablespoons butter
3 medium sweet Spanish onions, sliced
8 ounces fresh mushrooms, sliced
1 cup shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
2 teaspoons soy sauce
6 to 8 slices French bread (1/2 inch thick)
6 to 8 thin slices Swiss cheese (about 4 ounces)

Steps:

In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts :

Heavenly Onion Casserole image

Provided by Luby Luby Luby

Categories Onions

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3 large onions, sliced thin
8 ounces fresh mushrooms, sliced
4 ounces shredded swiss cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 (5 ounce) can evaporated milk
2 teaspoons soy sauce
8 slices of 1/2 inch thick French bread
8 ounces sliced swiss cheese

Steps:

Preheat oven to 375 degrees.
Melt butter over medium heat and saute onions and mushrooms until soft.
Place in 12x7 baking dish.
Sprinkle shredded swiss cheese on top.
Combine soup, evaporated milk and soy sauce mixing well.
Pour over cheese and onions.
Place french bread on top and cover with swiss cheese slices.
Cover and refrigerate 4 hours or overnight.
Bake loosely covered for 30 minutes then uncover and bake another 15-20 minutes.
Let stand for 10 minutes before serving.

Heavenly creamed pearl onion casserole image

Provided by sherry monfils

Time 1h

Number Of Ingredients 11

1 bag(s) 16 oz bag frozen bird's eye pearl onions, thawed
2 Tbsp unsalted butter
2 Tbsp flour
1-1/4 c hood's light cream
pinch salt and pepper, to taste
pinch ground mustard
dash(es) ground nutmeg
1-1/2 c good quality shredded, sharp white cheddar cheese
6 Tbsp melted butter
1-1/4 c italian style fine breadcrumbs
1 Tbsp fresh thyme, chopped

Steps:

1. Heat oven to 350. In a medium sized pot, melt 2 Tbsp butter over low heat. Whisk in the flour until smooth. Slowly whisk in the light cream. Increase heat to medium and cook & stir until thickened. Add salt & pepper to taste.
2. Add mustard and nutmeg. Add 1 cup of the cheese. Cook, stirring until cheese is melted. Stir in onions. Spoon into a 1 quart casserole dish.Sprinkle the top w/ remaining cheese.
3. In medium bowl, mix the 6 Tbsp melted butter and the breadcrumbs& chopped thyme until combined. Sprinkle over the cheese. Bake uncovered about 25-30 minutes or until bubbly and top is light golden brown.