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Pearl Onion Mushroom Bake

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."
  • Total Time
    Prep: 45 min. + freezing Bake: 25 min.
  • Makes
    2 casseroles (4 servings each)


  • 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 whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup soft bread crumbs


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

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Average Rating:
  • grandmajane1
    Dec 30, 2009

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

  • scrambledwithcheese
    Jan 28, 2009

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

  • scrappy542003
    Oct 20, 2007

    No comment left

  • lstraube
    Jan 5, 2007

    No comment left