Pearl Onion Mushroom Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This side dish goes great with turkey or ham. It is a make ahead recipe for two separate casseroles that can be frozen until ready to bake. Perfect addition to a holiday meal. If baking from frozen, allow time to defrost (not reflected in cook time). Ingredients:
24 white pearl onions |
1 cup water |
3 teaspoons salt |
3 cups sliced fresh mushrooms |
10 tablespoons butter or 10 tablespoons margarine, divided |
2 teaspoons lemon juice |
1/4 cup all-purpose flour |
2 cups milk |
4 ounces shredded cheddar cheese |
1/2 cup soft breadcrumbs |
Directions:
1. In a saucepan combine the onions, water and salt.
2. Cover and cook for 20 minutes or until crisp-tender; drain.
3. Transfer to two (2) greased 1 quart baking pans; set aside.
4. In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
5. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
6. Gradually add milk.
7. Bring to a boil; cook and stir 2 minutes or until thickened.
8. Stir into mushroom mixture.
9. Pour over each onion casserole, dividing equally.
10. Melt the remaining butter.
11. Add cheese and bread crumbs; toss to coat.
12. Sprinkle over each casserole.
13. Cover and freeze, if desired, for up to 3 months.
14. TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
15. Cover and bake in a 375 degree oven 15 minutes.
16. Uncover and bake an additional 10 minutes or until golden brown.
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