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Cheesy Onion Casserole Recipe
Cheesy Onion Casserole Recipe photo by Taste of Home

Cheesy Onion Casserole Recipe

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Southerners are in love with sweet onions, and the sweetest variety is grown near us - in Vidalia, Georgia. Since Vidalias have become so popular, everyone - including me! - seems to be developing new onion recipes.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 3 large sweet white onions, sliced
  • 2 tablespoons butter
  • 2 cups (8 ounces) shredded Swiss cheese, divided
  • Pepper to taste
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup milk
  • 1 teaspoon soy sauce
  • 8 slices French bread, buttered on both sides

Nutritional Facts

1 serving (1 each) equals 370 calories, 15 g fat (8 g saturated fat), 38 mg cholesterol, 828 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.

Directions

  1. In a skillet, saute onions in butter until transparent and slightly browned. Layer onions, two-thirds of the cheese and the pepper in a 2-qt. baking dish.
  2. In a small saucepan, combine the soup, milk and soy sauce until blended; heat through. Pour over casserole and stir gently. Top with bread slices.
  3. Bake, uncovered, at 350° for 15 minutes. Press bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes longer. Yield: 8 servings.
Originally published as Cheesy Onion Casserole in Country December/January 1992, p49

Nutritional Facts

1 serving (1 each) equals 370 calories, 15 g fat (8 g saturated fat), 38 mg cholesterol, 828 mg sodium, 42 g carbohydrate, 3 g fiber, 16 g protein.

Reviews for Cheesy Onion Casserole

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 20, 2013

"These are awesome."

MY REVIEW
Reviewed Oct. 16, 2010

"Very good, however I used mozzarella in place of swiss."

MY REVIEW
Reviewed Feb. 17, 2010

"This is really cheesy and filling. We ate all the bread off it the night I served it. I topped baked potatoes with the leftovers. Excellent!"

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