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| Creamy Onion Cheese Casserole |
Here’s another side dish that can double as a meal. This onion casserole is loaded with flavor, crunch and gobs of Swiss cheese!
I ended up with a little too many onions when a store had them on sale. Since they don’t seem to keep like they used to, I wanted to use them–at least quite a few of them.
So late one night I was net surfing and ran across an absolutely great-looking casserole from Forkable, who said this was a Thanksgiving tradition in their home.
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| Creamy, sweet and cheesy |
This really looked SUPER plus I’d get to use some Italian bread I also bought that got pushed aside and almost forgotten.
I only made slight changes in their recipe. I tend to use undiluted or slightly diluted evaporated milk instead of plain milk in things I want to be extra creamy and since my bread was not fresh, I brushed the tops with some melted butter not only for added flavor, but for better browning.
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| Like grilled cheese with onion soup…YUM |
Truthfully, I had to stop before I ate the whole casserole–that’s how good this is!!! It’s sort of a cross between a creamy and sweet onion soup and grilled cheese.
Adding some Italian seasoning to the onions and brushing the bread with garlic butter and using a nice sharp Provolone would make this like a garlic cheese bread casserole. I’m trying that one next.
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| Creamy Onion Cheese Casserole |
This one’s a keeper.
Creamy Onion Cheese Casserole
Ingredients
- 4 medium onions sliced
- 3 tbs butter
- 1 10.75 oz cream of chicken soup
- 2/3 cup evaporated milk or light cream
- 1/4 cup water
- 1 tsp soy sauce
- 6-8 slices about 1-inch thick French or Italian Bread
- 8 oz shredded Swiss cheese
- 1 tbs butter melted
- salt & pepper to taste
Instructions
- *Cream of mushroom may be substituted to make the dish vegetarian.
- Preheat oven to 350 degrees F.
- In a large sauce pan or saute pan, melt the 3 tbs butter over medium-low heat. Add onions and saute until onions are limp and turn translucent (they will look pearly).
- Place onions in an ungreased 1.5-2 quart shallow baking pan.
- In the same pot used to saute the onions, add the soup, soy sauce, water and evaporated milk, adding the milk slowly, while stirring to avoid lumps. Heat through. Add any additional salt & pepper to taste at this point.
- Pour soup mixture over onions in baking dish. Add 1/3 of the shredded cheese; stir and spread onion mixture evenly over bottom of the pan.
- Top with the sliced bread. Brush tops of bread with the 1 tbs of melted butter.
- Bake at 350 degrees F for 15-25 minutes or until bread is a nicely toasted golden brown.
- Slightly press toasted bread slices down in the sauce, but do not let them get covered in the sauce! Top casserole with remaining cheese and bake for an additional 5-10 minutes or until cheese is melted and is beginning to bubble.
- Makes 6-8 side-dish servings.
Nutrition
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| Perfect side or make it a meal |
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