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Pearl Onion Mushroom Bake

SUBMITTED BY: Diane Caragio

"In Livermore, California, Diane Caragio assembles this saucy side dish days before she needs it. 'Take one out of the freezer in the morning, and it's ready to be baked for dinner,' she offers. 'It's great with turkey or ham.'"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 5 star rating.
Read Reviews (3)
PREP TIME  45 Min
COOK TIME  25 Min
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 24 pearl onions
  • 1 cup water
  • 3 teaspoons salt
  • 3 cups sliced fresh mushrooms
  • 10 tablespoons butter or margarine, divided
  • 2 teaspoons lemon juice
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup soft bread crumbs

DIRECTIONS

  1. In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside. In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions. Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375 degrees F for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by KATYPI
Svelte onion & mushroom flavors. Very nice indeed. This will be my pearl onion casserole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by Belinda
This has become a family tradition at Thanksgiving. The whole family just loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by GARABON
Made this the day before for Thanksgiving dinner. Everyone loved it. Needed some salt and... MORE


 
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