CHEESY ONION CASSEROLE
Southerners are in love with sweet onions, and the sweetest variety is grown near us - in Vidalia, Georgia. Since Vidalias have become so popular, everyone - including me! - seems to be developing new onion recipes.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onions in butter until transparent and slightly browned. Layer onions, two-thirds of the cheese and the pepper in a 2-qt. baking dish. , In a small saucepan, combine the soup, milk and soy sauce until blended; heat through. Pour over casserole and stir gently. Top with bread slices. , Bake, uncovered, at 350° for 15 minutes. Press bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.
Nutrition Facts :
CHEESY ONION HASH BROWN CASSEROLE
I've seen several hash brown casserole dishes that have some type of cream or condensed soup. This recipe offers an alternative and uses beef broth. I feel this allows the flavor of the potatoes, cheese and onions come out.
Provided by ARathkamp
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 oven safe casserole dish with cooking spray (butter flavored works well with this dish).
- Combine all ingrediants except sharp cheddar cheese and put in prepared casserole dish.
- Bake for 30 minutes.
- Top with sharp cheddar cheese and bake additional 15 minutes.
Nutrition Facts : Calories 783.9, Fat 57.3, SaturatedFat 31.6, Cholesterol 114.4, Sodium 1497.4, Carbohydrate 46.6, Fiber 3.5, Sugar 4.2, Protein 25.6
CHEESY ONION CASSEROLE
Make and share this Cheesy Onion Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 2-quart baking dish.
- In a large skillet melt butter over medium-high heat; add in onions and saute until translucent and slightly brown, then season with salt to taste.
- In the prepared baking dish layer onions then two-thirds of cheeses sprinkling pepper between layers.
- In a saucepan heat soup with half and half and soy sauce; stir to blend.
- Pour over onions and stir gently.
- Top with bread slices.
- Bake uncovered at 350 degrees F for 15 minutes.
- Push bread under sauce then sprinkle with remaining cheese; bake 15 minutes longer.
Nutrition Facts : Calories 410.7, Fat 19.6, SaturatedFat 10.9, Cholesterol 50.4, Sodium 766.5, Carbohydrate 43.8, Fiber 2.7, Sugar 3.2, Protein 15
CHEESY POTATO CASSEROLE
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
- 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
- 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
- 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
CHEESY ISLAND CASSEROLE
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and add 1/2 teaspoon salt.
- For Breadfruit: Peel and core the breadfruit. Cut into quarters and parboil until tender when tested with a knife. Drain and and cut into 1 1/2-inch cubes. FOR CASSAVA: Peel cassava and parboil until tender when tested with a knife, about 15 to 25 minutes depending on thickness. Drain and cut cassava into 1/2-inch thick slices. Cassava may be somewhat crumbly. FOR POTATOES: Peel, parboil whole and cut into 1/2-inch thick slices. Transfer parboiled starchy vegetable to a large mixing bowl.
- Preheat the oven to 325 degrees F.
- Heat a large saute pan and melt 1 tablespoon of the butter. Add onion and garlic and saute until translucent, about 5 minutes. Add celery and red pepper, and saute 5 minutes more. Add to bowl containing breadfruit, cassava, or potato and combine.
- In a medium saucepan, melt remaining 3 tablespoons butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in the milk and season with remaining 1/2 teaspoon salt and red pepper flakes. Heat until slightly thickened and add 2 cups of grated cheddar. Pour over vegetable mixture and stir gently until mixed.
- Transfer mixture to a buttered 2 1/2-quart casserole dish, sprinkle the top with the remaining 1 cup grated cheddar, and place in the center of the oven, on a sheet pan. Bake for 35 to 45 minutes, or until heated through and cheese bubbles.
ONION CASSEROLE I
This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)
Provided by ANNA GAY
Categories Side Dish Casseroles
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 16.1 g, Cholesterol 15.2 mg, Fat 14.8 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 342.3 mg, Sugar 5.9 g
ONION CASSEROLE
Onions baked with a cheese and bread custard like topping. Adapted from "The American Gothic Cookbook". Posted by request.
Provided by Lorac
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Layer onions on the bottom of a microwave and oven safe casserole.
- Cover with plastic wrap and microwave on High 3-5 minutes or until onions just start to soften.
- Remove plastic wrap and stir in 1 tbsp of butter.
- Layer the bread cubes over the onions and the cheese over the bread cubes.
- Combine the milk, eggs, salt, pepper and hot sauce and mix well.
- Pour the egg mixture over the cheese, dot with butter and sprinkle with paprika.
- Bake for 40 minutes.
Nutrition Facts : Calories 430.1, Fat 22.4, SaturatedFat 12.5, Cholesterol 209.8, Sodium 871.2, Carbohydrate 37.5, Fiber 2.4, Sugar 6.8, Protein 20.1
CHEESY POTATO CASSEROLE WITH SOUR CREAM & ONIONS
Here's the easy baked casserole version of a fully loaded baked potato-made with sour cream, chopped onions and two kinds of cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix all ingredients. Spoon into 2-qt. casserole dish sprayed with cooking spray.
- Bake 50 min. or until heated through and top is golden brown.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHEESY ONION BAKE
Recipe number 2 for Vidalia onions. This recipe calls for Jumbo Vidalias but the zaar computer wants to call them large. Bad computer, lol.
Provided by Charlotte J
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place Vidalia slices in lightly greased 2 quart casserole dish and set aside.
- Melt butter in a heavy saucepan over low heat. Add flour, stirring well until smooth. Cook for 1 minute while stirring.
- Gradually add milk.
- Cook over medium heat while stirring until it thickens and becomes bubbly.
- Add cheese and salt, stirring until the cheese melts and sauce is smooth.
- Pour over Vidalias and bake uncovered at 350° for 1 hour.
Nutrition Facts : Calories 297.9, Fat 19.4, SaturatedFat 12.2, Cholesterol 58.5, Sodium 409.7, Carbohydrate 21.4, Fiber 2.2, Sugar 6.6, Protein 10.9
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