Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Saute onions and mushrooms in butter until just tender, about 10 minutes. Place onions and mushrooms in a lightly greased 8 inch square baking dish. Whisk together whipping cream,egg and salt. Pour over onion and mushroom mixture. Bake at 350°F for 25 minutes. Add cheese and sprinkle with paprika. Bake until cheese melts.
Time 1h Yield 6-8 servings. Number Of Ingredients 9 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.
Time 40m Yield 10 servings. Number Of Ingredients 4 Steps:
Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.
Time 1h30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside. Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top. Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions in oil 6 minutes, stirring occasionally, until tender. Sprinkle flour and salt over onions; stir until blended. Cook 1 minute, stirring constantly. Gradually add milk, stirring with whisk until blended. Cook 3 minutes, stirring frequently, until mixture is thickened. Add cooked rice and Gruyère cheese; stir until cheese is melted. Spoon mixture into baking dish. Sprinkle with Parmesan cheese. Bake uncovered 35 minutes or until bubbly and golden brown. Sprinkle with parsley.
Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish. Place farfel in a colander and pour boiling water over it. In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet. Bake at 350 degrees F (175 degrees C) for 1 hour.
More about “sweet onion and mushroom casserole recipes”
Time 1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Slice onions crosswise cut each of the slices in half. Melt butter in large skillet,medium high heat cook onions and mushrooms until tender. Spoon mixture into a lightly greased 2-QT baking dish. Sprinkle with 1 cup cheese. Combine soup, milk, and soy sauce; pour over cheese. Top with bread slices and sprinkle with remaining 1 cup cheese and parsley. Cover and refrigerate 4-8 hours. Remove and let stand 30 minutes. Bake covered 375°F for 30 minutes,uncover and bake 15-20 more minutes. Let stand 5 minutes before serving.
