Onion and Mushroom Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.1
- Total Fat: 11.7 g
- Cholesterol: 36.7 mg
- Sodium: 459.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.8 g
View full nutritional breakdown of Onion and Mushroom Casserole calories by ingredient
Introduction
No canned soups here! Onions and mushrooms and a little creaminess. No canned soups here! Onions and mushrooms and a little creaminess.Number of Servings: 8
Ingredients
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1 cup button mushrooms, sliced
2-1/2 cups cremini mushrooms, sliced
3 medium Vidalia onions, sliced thin (half moons)
1 tsp. Worcestershire
3 tbsp. butter, unsalted
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tbsp. balsamic vinegar
4 oz. Philadelphia cream cheese, cut in 1/2" cubes
2 oz. blue cheese, crumbled
1/2 cup Panko bread crumbs
3 tsp. parmesan cheese
Tips
Step 2. is a quick version of carmelizing onions. If you have the 2-3 hours to carmelize onions, then omit the Worcestershire sauce.
Directions
1. Preheat oven to 350 degrees.
2. Melt 1 tbsp. butter over medium-high heat. When foaming stops, add onions. After onions are translucent, allow them to sit undisturbed in pan until some browning color is seen coming up through the bottom. Add 1/4 cup water and scrape the pan (deglaze). Repeat twice until onions are nicely browned. Add Worcestershire. Remove from pan to bowl.
3. Add more butter to pan. Brown mushrooms and cook until they have given up their juices. (To keep from crowding the mushrooms, you'll need to brown in batches. Use appropriate amount of butter for the size of your batch. Use the remaining 2 tbsp. butter with the mushrooms.) Remove to bowl with onions when browned.
4. Add salt, pepper and balsamic to bowl with onions and mushrooms. Stir to coat completely. Add creams cheese and blue cheese. Stir until cream cheese has melted. Pour mixture into 8 x 11 casserole dish.
5. Mix bread crumbs with parmesan cheese. Sprinkle evenly across top of casserole.
6. Bake for 30 minutes, or until bubbly.
7. Broil for 2-3 minutes to brown bread crumbs.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BITSNPIECES38.
2. Melt 1 tbsp. butter over medium-high heat. When foaming stops, add onions. After onions are translucent, allow them to sit undisturbed in pan until some browning color is seen coming up through the bottom. Add 1/4 cup water and scrape the pan (deglaze). Repeat twice until onions are nicely browned. Add Worcestershire. Remove from pan to bowl.
3. Add more butter to pan. Brown mushrooms and cook until they have given up their juices. (To keep from crowding the mushrooms, you'll need to brown in batches. Use appropriate amount of butter for the size of your batch. Use the remaining 2 tbsp. butter with the mushrooms.) Remove to bowl with onions when browned.
4. Add salt, pepper and balsamic to bowl with onions and mushrooms. Stir to coat completely. Add creams cheese and blue cheese. Stir until cream cheese has melted. Pour mixture into 8 x 11 casserole dish.
5. Mix bread crumbs with parmesan cheese. Sprinkle evenly across top of casserole.
6. Bake for 30 minutes, or until bubbly.
7. Broil for 2-3 minutes to brown bread crumbs.
Serving Size: 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BITSNPIECES38.
Member Ratings For This Recipe
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LAURIECUSHING
