Cheesyonioncasserole Recipes

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.

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.

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.

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.

Steps:

• In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat. , In a large bowl, combine cottage cheese, sour cream, green onions and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. baking dish. , Cover and bake at 350° for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
• Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
• Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

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.

Steps:

• Bring water, chicken broth, and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Place shredded chicken in a large casserole dish. Add soup, water chestnuts, Cheddar cheese, broccoli, mushrooms, cayenne, salt, and pepper. Stir well, then spread the top so it's even.
• Bake in the preheated oven until nicely browned and bubbly, 30 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
• Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
• Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
• Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
• Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

Steps:

• Clean the celery, washing off all dirt. Chop into desired size. I suggest cutting the ribs into approximately 1 inch pieces (I cut on the diagonal to try to make it look fancier). Include the ribs and as much of the leafy greens as you can--they're tasty too! (My cleaning approach for a particularly muddy head of celery was to chop first, discarding the dried out tops, dunk it all in a bowl of cold water and swish around to get the dirt to fall to the bottom, and then scoop out the celery pieces into a salad spinner to remove excess water.).
• In a medium to large size saucepan on the stove top, saute the celery (you may need to work in two to three batches depending on your pan size and amount of celery) in the 1 tbsp extra virgin olive oil. (If you saute in batches, only use a total of 1 tbsp oil--e.g. if you saute in two batches use about 1/2 tbsp per batch.) When sauteing, try to develop a little of the browning/carmelization that will give the dish extra flavor by not stirring constantly. When the celery has cooked to your desired done-ness (e.g., I like mine lightly sauteed and still a little crispy), lightly salt and transfer to a 8 x 8 square glass baking dish. Repeat until all celery is sauteed and in the baking dish.
• (Assuming you have not burned the celery in the pot) Using the same hot pot you just emptied of the last batch of sauteed celery, over medium heat add another 1 tbsp of olive oil and the diced onion. Saute for a few minutes to your desired done-ness. Add the 1 1/2 tbsp butter and allow to thoroughly melt, stirring in to the onions. Once melted, add the 1 1/2 tbsp flour and stir well. Keep stirring for a few minutes--not allowing to burn--as the roux comes together. (Just keep it moving in the pan, and take it off the heat if you think it is starting to burn.).
• Slowly add small amount of the milk, stirring well after each addition to thoroughly incorporate. Add the nutmeg and taste for seasoning. You'll probably need to add more salt, maybe even a few tablespoons (depending on the type of salt you use). Keep stirring the mixture over medium heat until you get the seasonings right and the mixture comes just up to a boil and thickens. Turn off the heat.
• Mix the melted butter with the bread crumbs.
• Add the sauteed celery back in and stir to coat the celery with the creamy mixture. Transfer the creamy celery mixture back to the baking dish. Top with the butter/bread crumb mixture and bake (or broil if you pan can handle it) in the oven just to brown the bread crumbs.
• Variations: You could add or substitute other vegetables in this dish, e.g., peas, carrots, potatoes, brussel sprouts, cubed squash, asparagus, leafy greens. You could also add herbs and spices to your liking. You could add shredded cheese to the roux once it comes together to give it a cheesier flavor. You can omit the bread crumb topping--I often do.