Onion Mushroom Casserole
Yield
5 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
sweet vidalia onions
peeled |
|
| ¼ | cup |
butter
melted |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| 3 | ounces |
cream cheese
|
|
| 3 | teaspoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| ¼ | cup |
cheddar cheese
grated |
|
| ¼ | cup |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
sweet vidalia onions
peeled |
|
| 59 | ml |
butter
melted |
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 86.7 | ml/g |
cream cheese
|
|
| 15 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 59 | ml |
cheddar cheese
grated |
|
| 59 | ml |
cracker crumbs
|
* |
Directions
Combine onions with butter, mushrooms and salt; simmer for 5 minutes in a medium size sauce pan.
Add cream cheese.
When melted, add flour and milk.
Reheat.
Turn into a 2 quart greased casserole dish.
Sprinkle with mixture of grated cheese and crumbs.
Bake in a hot 400 degree F oven for 30 minutes.
