Cheesy Onion Casserole Recipe

5 3 6
Cheesy Onion Casserole Recipe
Cheesy Onion Casserole Recipe photo by Taste of Home
Publisher Photo

Cheesy Onion Casserole Recipe

Read Reviews
5 3 6
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

In a skillet, melt butter. Saute onions until clear and slightly brown. Layer onions, two-thirds of the cheese and the pepper in a 2-qt. casserole.
In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour soup mixture into casserole and stir gently. Top with bread slices. Bake at 350° for 15 minutes. Push bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes more. This is good served as a side dish with beef or pork roast. Yield: 8 servings.
Originally published as Cheesy Onion Casserole in Country December/January 1992, p49

Nutritional Facts

1 each: 370 calories, 15g fat (8g saturated fat), 38mg cholesterol, 828mg sodium, 42g carbohydrate (6g sugars, 3g fiber), 16g protein.

  • 2 tablespoons butter or margarine
  • 3 large sweet white onions, sliced
  • 2 cups (8 ounces) shredded Swiss cheese, divided
  • Pepper to taste
  • 1 can (10-3/4 ounces) cream of chicken soup, undiluted
  • 2/3 cup milk
  • 1 teaspoon soy sauce
  • 8 slices French bread, buttered on both sides
  1. In a skillet, melt butter. Saute onions until clear and slightly brown. Layer onions, two-thirds of the cheese and the pepper in a 2-qt. casserole.
  2. In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour soup mixture into casserole and stir gently. Top with bread slices. Bake at 350° for 15 minutes. Push bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes more. This is good served as a side dish with beef or pork roast. Yield: 8 servings.
Originally published as Cheesy Onion Casserole in Country December/January 1992, p49

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 forCheesy Onion Casserole

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
grammy7070 User ID: 1062308 26150
Reviewed Sep. 20, 2013

"These are awesome."

MY REVIEW
lafleur User ID: 2115534 14840
Reviewed Oct. 16, 2010

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

MY REVIEW
lightedway User ID: 4228023 35532
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!"

Loading Image