Netties Onion Casserole Recipes

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). Grease a 9x13 inch baking dish.
• Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips.
• Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese.
• Bake in preheated oven for 25 to 30 minutes.

Steps:

• Fill a buttered casserole dish with thinly sliced Vidalia onion rings.
• add seasonings and soup
• top with pats of butter and salad croutons.
• bake at 350°F for 30 minutes.
• Note: I have also used (captain wafers)crackers as the topping with equal success.

Steps:

• Boil 4-6 chicken legs. Debone and chop.
• Prepare cornbread mix, crumble cornbread into baking dish. Cut up celery and onion and cook in water. Pour over cornbread to soften. Stir in cream of chicken soup, egg, Stove Top Stuffing Mix and chicken. Add milk. Stir until mixture is soupy. Add warm water, if necessary.
• Bake at 350°F for 1 hour.

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:

• Cook onions in 2 Tablespoons butter in skillet until onions are soft but not brown, 6-8 minutes.
• Crush crackers (4 oz. is equal to one 1 sleeve).
• Add 1 tablespoon butter, 3 tablespoons milk and ½ cup cracker crumbs on bottom.
• Add onions and then cheese and crumbs on top. Bake 20 to 30 minutes at 350°F, uncovered.
• Note: I put a few drops of milk on top of crackers before I put them in oven.

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.

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.