Onion Casserole
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
sliced |
|
| 3 | tablespoons |
butter
or margarine |
|
| 2 ½ | ounces |
mushrooms
sliced, drained |
|
| 1 | teaspoon |
paprika
|
|
| 1 ½ | cups |
croutons
|
|
| ½ | cup |
caraway seeds
shredded |
*
|
| ½ | cup |
cheddar cheese, mild
shredded |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 1 | can |
soup, cream of chicken
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
onions
sliced |
|
| 45 | ml |
butter
or margarine |
|
| 72.3 | ml/g |
mushrooms
sliced, drained |
|
| 5 | ml |
paprika
|
|
| 355 | ml |
croutons
|
|
| 118 | ml |
caraway seeds
shredded |
*
|
| 118 | ml |
cheddar cheese, mild
shredded |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 1 | can |
soup, cream of chicken
|
|
Directions
Place onion and butter in a 3 quart casserole dish.
Cook 7 to 10 minutes until tender.
Stir halfway through cooking time.
Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more.
Toss croutons with butter.
Spoon over onion mixture.
Sprinkle with cheeses, sprinkle with paprika as desired.
Cook one to two minutes or until cheese is melted.
