Swiss And Onion Casserole Recipes

SWISS AND ONION CASSEROLE

Steps:

• In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

CAMPBELL'S® SWISS VEGETABLE CASSEROLE

Steps:

• Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
• Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
• Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

ONION SWISS CHEESE RICE CASSEROLE

Steps:

• Spray a large casserole dish with Pam. Set it aside.
• Slice onions into rings and separate them.
• Bring 2 cups of water and 1/2 cup of rice to a boil. Let it boil for 5 minutes; remove from heat and drain water.
• Heat 1/2 stick of butter in large skillet and add onions. Let onions sauté until translucent -- not browned.
• Turn off heat. Stir in rice and mix well. Add cheese and mix well. Add milk and stir mixture.
• Pour into baking casserole dish. Top with additional cheese if you like. Bake at 350°F for about 45 minutes.

SWISS VEGETABLE CASSEROLE

Steps:

• Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.
• Bake at 350 degrees F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
• Bake for 5 minutes or until the cheese is melted.

FRENCH ONION CASSEROLE

Steps:

• Sice the onions crosswise, cut each slice in half.
• Melt the butter in a frypan, cook the onions and the mushrooms until tender.
• Spoon the mixture into a lightly greased baking dish.
• Sprinkle with 1 cup Swiss cheese.
• In a bowl, combine the soup, evaporated milk Parmesan cheese (if using) and soy sauce; pour the mixture over the cheese.
• Top with the bread cubes, and the remaining 1 cup Swiss cheese.
• Sprinkle with parsley (if using).
• Cover, and refrigerate for 4-8 hours.
• Let stand at room temperature for 30 minutes before baking.
• Bake, covered in a 350 degree oven for 30 minutes.
• Uncover, bake for an additional 15-20 minutes.
• Let stand for 5 minutes before serving.

EASY VIDALIA ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 2-qt casserole dish.
• In a large saucepan, melt butter.
• Add onions to pan, over high heat, saute until soft, and just starting to brown, about 20-25 minutes
• Remove from heat.
• Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.
• Repeat to make another layer of onions, crackers and Parmesan Bake, uncovered, until cheese on top is lightly browned, about 25 mins Serve warm.
• Note: if made a day ahead, let cool, and keep refrigerated until time to reheat for serving.
• Delicious!

CHEESY ONION CASSEROLE

Steps:

• In a skillet, saute onions in butter until transparent and slightly browned. Layer onions, two-thirds of the cheese and the pepper in a 2-qt. baking dish. , In a small saucepan, combine the soup, milk and soy sauce until blended; heat through. Pour over casserole and stir gently. Top with bread slices. , Bake, uncovered, at 350° for 15 minutes. Press bread slices down under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

ONION CASSEROLE

Steps:

• Peel onions, slice very thin.
• place in shallow 2 1/2 qt.
• greased casserole dish.
• Place layer of Swiss cheese over onions Layer onions and swiss cheese ONLY ONCE.
• Combine in large bowl: flour, milk, salt and Tobasco.
• Beat until smooth.
• Add egg, beat again.
• Pour over onions and cheese.
• Bake 35-40 min.
• at 350°, in 9x13" pyrex dish.