pearl onion mushroom bake
Lunch
Pearl Onion Mushroom Bake
Pearl onions and mushrooms baked in a creamy or cheesy sauce. A rich, earthy side dish with a smooth, velvety texture.
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
- 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 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.
- 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.
- 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.
