Cheese & Onion Casserole
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
minced |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | cups |
cheddar cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
dry mustard
|
|
| 7 | slices |
bread
day-old |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
minced |
|
| 59 | ml |
vegetable shortening
|
*
|
| 473 | ml |
cheddar cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
dry mustard
|
|
| 7 | slices |
bread
day-old |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
milk
|
|
Directions
Preheat oven to 350?.
Sauté onions in fat until golden. Add cheese, salt, pepper, mustard; cook, stirring until cheese is melted.
Remove from heat.
Spread bread slices with butter. In 1½ qt casserole, alternate layers of bread and cheese.
Pour on milk. Bake uncovered, 1 hr.
