Devlins Thanksgiving Onion Casserole Recipes

DEVLIN'S THANKSGIVING ONION CASSEROLE

Steps:

• Cook onion wedges in 1 C water mixed with 1/2 t salt until tender, covered. Reserve 1 C onion water for sauce. Drain.
• Melt 4 T butter. Stir in 2 T flour and cook over medium heat, stirring, for five minutes. Slowly add reserved onion water and whisk until smooth. Add pepper sauce.
• Whisk together: light cream and egg. Add a little of the onion sauce and whisk to warm the cream mixture. Add remaining onion sauce and continue whisking over low heat, until it's the consistency of heavy cream. Be careful not to overcook the egg.
• Toss sauce with onions and put in a shallow casserole, greased with softened butter.
• Top with cubed bread, cheddar and romano cheeses, tossed with 8 T melted butter.
• Bake at 350 for 30 - 35 minutes, until top is golden.

THANKSGIVING BREAKFAST CASSEROLE

Steps:

• Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside.
• Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside.
• Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
• Remove the pan from the fridge 20 to 30 minutes before baking. Preheat the oven to 350 degrees F.
• Replace the plastic wrap on top of the casserole with aluminum foil. Bake for 35 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more.
• Sprinkle with the chopped parsley. Serve warm and enjoy.

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.

ONION RING CASSEROLE - AKA ONION FLUFF

Steps:

• Preheat oven to 350 degrees F.
• Use pan spray to grease a large casserole baking dish.
• In a bowl combine the soup, chiles, garlic, beaten eggs, wine/beer/milk, sour cream, salt, and pepper, and stir well to incorporate.
• Place about 1/2 cup of the mixture on the bottom of the sprayed casserole dish.
• Place one layer of onion rings on the bottom of the dish, then a second layer on top of the first, overlapping where the rings touch each other (sort of like how the Olympic rings overlap).
• Pour half of the cheese mixture over the ring layers.
• Add another two layers, continuing with the overlapping.
• Pour the remaining half of cheese mixture over the top, using a spatula to try to cover as much of the rings as you can.
• Top with shredded cheddar (or Velveeta, if you really want to go that direction, but I think cheddar tastes better).
• Cover with casserole lid and bake at 350 degrees F for 40 minutes, then uncover and bake for another 10 to 15 minutes or until cheese is bubbly and golden.
• Makes 8 to 10 side servings.
• Note: you can add other ingredients to this to make it more of a main dish/one dish meal, if you like, such as browned ground beef, hash browns or o'brien potatoes, and vegetables such as green beans or corn; it can probably also be done in a crockpot, somehow.
• Good with salsa and/or hot sauce, too!