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

Cheesy Onion Casserole Recipe

Publisher Photo
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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