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If you're craving a comforting dish that’s both simple and delicious, this Onion Casserole Recipe with Cream of Mushroom Soup is a must-try. Imagine layers of sweet, tender onions mingling with creamy mushroom soup, topped with gooey cheddar cheese and a crunchy cracker crust. It’s the perfect side dish for any meal, bringing warmth and flavor to your table. Let's dive into this easy-to-make, crowd-pleasing casserole that’s sure to become a family favorite.
The name of the recipe: Onion Casserole Recipe with Cream of Mushroom Soup
Ingredients:
- 4 cups sliced onions
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup crushed crackers
- 2 tbsp melted butter
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced onions and cream of mushroom soup.
- Transfer the mixture to a baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top of the onion mixture.
- In a separate bowl, mix the crushed crackers with melted butter, then sprinkle over the cheese layer.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make Onion Casserole Recipe with Cream of Mushroom Soup
- Sliced onions: They provide a sweet, savory base that becomes tender and flavorful when baked, essential for the casserole's depth.
- Cream of mushroom soup: Adds creamy texture and rich mushroom flavor, binding the ingredients together for a cohesive dish.
- Shredded cheddar cheese: Melts into a gooey, cheesy layer that complements the onions and soup, adding richness.
- Crushed crackers: Creates a crunchy, buttery topping that contrasts with the creamy layers beneath, enhancing texture.
- Melted butter: Helps bind the crackers, adding a rich, buttery flavor to the crispy topping.
Tools and Instruments Required
What tools/instruments will be needed to make Onion Casserole Recipe with Cream of Mushroom Soup
- Mixing bowl: Essential for combining the onions and cream of mushroom soup evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Oven: Bakes the casserole to perfection, making the top golden brown and bubbly.
- Cheese grater: Grates the cheddar cheese, which adds a rich, melty layer to the casserole.
- Measuring cups: Ensures accurate measurement of ingredients like cheese and crackers for consistent results.
Onion Casserole Recipe with Cream of Mushroom Soup
A comforting and easy-to-make onion casserole with a creamy mushroom soup base.
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Ingredients:
Main Ingredients
- 4 cups sliced onions
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup crushed crackers
- 2 tbsp butter melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced onions and cream of mushroom soup.
- Transfer the mixture to a baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top of the onion mixture.
- In a separate bowl, mix the crushed crackers with melted butter, then sprinkle over the cheese layer.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
Notes:
For a twist, you can add some cooked bacon bits or sautéed mushrooms to the onion mixture.
Read more: Cream of Mushroom Soup Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight.
- Remove the wrapping and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
For a richer flavor, try caramelizing the onions before mixing them with the cream of mushroom soup. This adds a deep, sweet taste to the casserole.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute cheddar with mozzarella, Swiss, or any cheese you prefer.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready.
Can I add other vegetables to this casserole?
Sure, mushrooms, bell peppers, or broccoli work well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I use fresh mushrooms instead of canned soup?
Yes, sauté fresh mushrooms and mix with a bit of cream for a homemade touch.
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