Rhondas Onion Casserole Recipes

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:

• 1. brown the meats together in a frying pan, drain. Put in a bowl, add canned corn, beans, tomatoes, undrained.
• 2. Add the dry spices along with softened cream cheese to the bowl. Mix well. place in a 12 x 8 dish, sprayed with cooking spray. Salt and pepper if desired.
• 3. Make cornbread mix to box directions. Add the 2 cheeses to it and stir. Dollop over casserole dish and spread.
• 4. Bake at 400° for 20 minutes. Or until golden brown and bubbly.

Steps:

• Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
• In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
• In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
• Spray a 9"x13" baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
• Next, add the sausage and veggies over the top of the potatoes.
• Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
• Pour the egg mixture over the top of the casserole.
• Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
• Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look "set" and edges will be slightly browned and pulling away from edges of baking pan/dish).
• Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.

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.

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:

• 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 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:

• Heat 2 tbsp oil in skillet.
• Preheat oven to 350°F.
• Mix flour, 1/2 tsp salt and 1/8 tsp pepper.
• Dredge beef in mixture (shake together in gallon Ziplock).
• Brown beef in skillet a few pieces at a time, removing to a 2 qt oven ready casserole dish.
• Add remaining oil to skillet and stir-fry onion slices until well-browned (about 10 minutes) and remove to casserole dish.
• Add remaining ingredients and to the casserole dish, cover and place in the oven.
• Bake for 1-1/2 to 2 hours until tender.

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:

• Preheat oven to 350°F. Saute onion and garlic in butter in large pot. Add ground meat and brown. Add sugar, Worcestershire sauce and tomato sauce until thick and drain grease.
• In a bowl, combine sour cream and cream cheese until creamy.
• Lightly grease casserole dish. Layer ingredients as follows: noodles, cream cheese mix and meat. Repeat until all ingredients are used. Top with grated cheese.
• Bake for 30 minutes. Enjoy!

Steps:

• Put Thinly Sliced Onions in the bottom of a 13 X 9 Dish. Crush Potato Chips all over top of Onions. Shred Cheese over top of Potato Chips. Spoon Cream of Mushroom Soup over top. Make another layer. After you have finished, put 1/2 cup milk in Soup Can and Stir. Pour over all. Bake at 350 Degrees until golden brown and onions are tender.