PEARL ONION MUSHROOM BAKE
This side dish goes great with turkey or ham. It is a make ahead recipe for two separate casseroles that can be frozen until ready to bake. Perfect addition to a holiday meal. If baking from frozen, allow time to defrost (not reflected in cook time).
Provided by shelbyrose
Categories Cheese
Time 1h
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan combine the onions, water and salt.
- Cover and cook for 20 minutes or until crisp-tender; drain.
- Transfer to two (2) greased 1 quart baking pans; set aside.
- In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
- In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
- Gradually add milk.
- Bring to a boil; cook and stir 2 minutes or until thickened.
- Stir into mushroom mixture.
- Pour over each onion casserole, dividing equally.
- Melt the remaining butter.
- Add cheese and bread crumbs; toss to coat.
- Sprinkle over each casserole.
- Cover and freeze, if desired, for up to 3 months.
- TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
- Cover and bake in a 375 degree oven 15 minutes.
- Uncover and bake an additional 10 minutes or until golden brown.
Nutrition Facts : Calories 321.8, Fat 21.7, SaturatedFat 13.6, Cholesterol 61.6, Sodium 1118.4, Carbohydrate 25.4, Fiber 2.8, Sugar 7.9, Protein 8.7
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