FRENCH ONION CASSEROLE
Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.-Margaret McClatchey, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
CAMPBELL'S® SWISS VEGETABLE CASSEROLE
A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
- Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
- Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g
FRENCH ONION VEGETABLE BAKE
This recipe combines the goodness of oven roasted vegetables with the flavours (and cheese!) of a hearty french onion soup. I came up with this recipe when I had a craving for both roasted veggies and french onion soup but didn't want to go to the trouble of making both! Make sure to serve this with some nice crusty bread to help soak up the yummy juices. :) Feel free to swap out the vegetables listed for those to suit your preference. It's good to use ones of similar texture and cooking time though so that everything cooks evenly. (example: don't put delicate asparagus with harder veg like turnip) You may also want to use more or less cheese, depending on your taste.
Provided by grumblebee
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables.
- Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside.
- By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring.
- Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked.
- Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese.
- Place dish back into oven and bake until the cheese is melted and bubbly. :).
Nutrition Facts : Calories 273.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 25, Sodium 402.8, Carbohydrate 40.9, Fiber 6, Sugar 7.1, Protein 9.4
FRENCH ONION, RICE AND VEGETABLE CASSEROLE
I needed to keep the pantry rotating, and wanted a new and different side for roast chicken. Tasty, though... my husband and I like to spice things up a bit, others may want to tone down the seasonings by half to start, then work up towards the full amount to suit your palate.
Provided by GirlFreitag
Categories Brown Rice
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine soup, water and rice in pan, bring to boil, stir once. Cover, reduce heat and simmer 45 minutes. Stir to mix; pull off heat and let set for 15 minutes.
- Meanwhile, combine all canned vegetables in a bowl to mix evenly, set aside.
- Combine yogurt and spices until well mixed, fold into rice until well distributed.
- In a 9 x 13" baking dish layer ½ of the vegetable mixture, then ½ the rice mixture followed by ½ the cheese. Repeat 1st two layers. Evenly intersperse French fried onions for next layer, top with remaining cheese.
- If you made this ahead of time and it is just coming out of the refrigerator, place in a cold oven and bake for 45 min at 475 degrees. Otherwise it might be bubbly and done after 30 minutes or so.
- I served this as a side for a store bought roast chicken that I reheated at the same time until the bird had an internal temp of 165 degrees.
- The next night --
- we had French Onion, Rice and Vegetable Casserole - Revisited --
- ½ pan Leftover French onion, rice and vegetable casserole.
- 1 pkg chicken gravy.
- 2 Tbsp Au Jus.
- ¼ C Greek yogurt.
- ½ Chicken leftovers, diced; after roasting a chicken my household usually has half the
- bird eaten, give or take. If you have less than a quarter of your chicken left you
- may need to supplement with additional cooked chicken either you prepare or purchase pre-prepared.
- 2 Tbsp milk.
- 2 tsp pepper.
- Put leftover French onion, rice and vegetable casserole into oven and heat to 375 degrees.
- Fix chicken gravy as directed on package, add Au Jus and stir until mixed. Next you will incorporate the yogurt, chicken, milk and pepper. Cook/keep warm over a low heat until casserole comes to temperature To serve, place helping of casserole on plate topped with chicken mixture. Enjoy!
Nutrition Facts : Calories 330, Fat 12.8, SaturatedFat 7, Cholesterol 33.8, Sodium 888, Carbohydrate 40.5, Fiber 6.5, Sugar 6.9, Protein 16.7
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