Rhondas Onion Casserole Recipes

FRENCH ONION SOUP CASSEROLE

Steps:

• Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
• Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
• Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
• Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.

RHONDA'S TEX-MEX CORNBREAD CASSEROLE

Steps:

• 1. brown the meats together in a frying pan, drain. Put in a bowl, add canned corn, beans, tomatoes, undrained.
• 2. Add the dry spices along with softened cream cheese to the bowl. Mix well. place in a 12 x 8 dish, sprayed with cooking spray. Salt and pepper if desired.
• 3. Make cornbread mix to box directions. Add the 2 cheeses to it and stir. Dollop over casserole dish and spread.
• 4. Bake at 400° for 20 minutes. Or until golden brown and bubbly.

FRENCH ONION CASSEROLE

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

RHONDA'S ORIGINAL BEEF ONION BAKE

Steps:

• Heat 2 tbsp oil in skillet.
• Preheat oven to 350°F.
• Mix flour, 1/2 tsp salt and 1/8 tsp pepper.
• Dredge beef in mixture (shake together in gallon Ziplock).
• Brown beef in skillet a few pieces at a time, removing to a 2 qt oven ready casserole dish.
• Add remaining oil to skillet and stir-fry onion slices until well-browned (about 10 minutes) and remove to casserole dish.
• Add remaining ingredients and to the casserole dish, cover and place in the oven.
• Bake for 1-1/2 to 2 hours until tender.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. , Bake, uncovered, until golden brown and bubbly, 25-30 minutes.

AUNT RHONDA'S CASSEROLE

Steps:

• Preheat oven to 350°F. Saute onion and garlic in butter in large pot. Add ground meat and brown. Add sugar, Worcestershire sauce and tomato sauce until thick and drain grease.
• In a bowl, combine sour cream and cream cheese until creamy.
• Lightly grease casserole dish. Layer ingredients as follows: noodles, cream cheese mix and meat. Repeat until all ingredients are used. Top with grated cheese.
• Bake for 30 minutes. Enjoy!

HEAVENLY ONION CASSEROLE

Steps:

• In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.