Pearl Onion Mushroom Bake Recipe

3 2 4
Publisher Photo

Pearl Onion Mushroom Bake Recipe

Read Reviews
3 2 4
Publisher Photo
In Livermore, California, Diane Caragio assembles this saucy side dish days before she needs it. "Take one out of the freezer in the morning, and it's ready to be baked for dinner," she offers. "It's great with turkey or ham."
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 25 min.

Ingredients

  • 24 pearl onions
  • 1 cup water
  • 3 teaspoons salt
  • 3 cups sliced fresh mushrooms
  • 10 tablespoons butter, divided
  • 2 teaspoons lemon juice
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup soft bread crumbs

Directions

In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside.
In a large skillet, saute mushrooms in 4 tablespoons butter and lemon juice until tender. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions.
Melt remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375° for 15 minutes. Uncover; bake 10 minutes longer or until golden brown.
To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed. Yield: 2 casseroles (4 servings each).
Originally published as Pearl Onion Mushroom Bake in Quick Cooking September/October 2000, p14

Nutritional Facts

1 each: 261 calories, 21g fat (13g saturated fat), 62mg cholesterol, 1162mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 7g protein.

  • 24 pearl onions
  • 1 cup water
  • 3 teaspoons salt
  • 3 cups sliced fresh mushrooms
  • 10 tablespoons butter, divided
  • 2 teaspoons lemon juice
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup soft bread crumbs
  1. In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside.
  2. In a large skillet, saute mushrooms in 4 tablespoons butter and lemon juice until tender. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions.
  3. Melt remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole.
  4. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375° for 15 minutes. Uncover; bake 10 minutes longer or until golden brown.
  5. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed. Yield: 2 casseroles (4 servings each).
Originally published as Pearl Onion Mushroom Bake in Quick Cooking September/October 2000, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPearl Onion Mushroom Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grandmajane1 User ID: 956434 80543
Reviewed Dec. 30, 2009

"fat content too high even using reduced or fat free cheese and milk."

MY REVIEW
scrambledwithcheese User ID: 1233902 32959
Reviewed Jan. 28, 2009

"I thought this was pretty awful. Not good at all."

Loading Image