Pearl Onion Mushroom Bake Recipe

Ingredients
<br>- 24 pearl onions
<br>- 1 cup water
<br>- 3 teaspoons salt
<br>- 3 cups sliced fresh mushrooms
<br>- 10 tablespoons butter or margarine, divided
<br>- 2 teaspoons lemon juice
<br>- 1/4 cup all-purpose flour
<br>- 2 cups milk
<br>- 1 cup shredded Cheddar cheese
<br>- 1/2 cup soft bread crumbs
<br><p></p>Directions
<br>step 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.
<br>step 2: In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. 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.
<br>step 3: Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months.
<br>step 4: Cover and bake the second casserole at 375 degrees 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.
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Ingredients
- 24 pearl onions
- 1 cup water
- 3 teaspoons salt
- 3 cups sliced fresh mushrooms
- 10 tablespoons butter or margarine, divided
- 2 teaspoons lemon juice
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar cheese
- 1/2 cup soft bread crumbs

Directions
step 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.
step 2: In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. 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.
step 3: Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months.
step 4: Cover and bake the second casserole at 375 degrees 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.

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