French Onion Vegetable Bake Recipes

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FRENCH ONION VEGETABLE BAKE



French Onion Vegetable Bake image

This recipe combines the goodness of oven roasted vegetables with the flavours (and cheese!) of a hearty french onion soup. I came up with this recipe when I had a craving for both roasted veggies and french onion soup but didn't want to go to the trouble of making both! Make sure to serve this with some nice crusty bread to help soak up the yummy juices. :) Feel free to swap out the vegetables listed for those to suit your preference. It's good to use ones of similar texture and cooking time though so that everything cooks evenly. (example: don't put delicate asparagus with harder veg like turnip) You may also want to use more or less cheese, depending on your taste.

Provided by grumblebee

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 medium white onions, thinly sliced
1 cup water
1 beef bouillon cube
4 medium potatoes, cut into chunks
3 large carrots, sliced
1 red onion, cut into chunks
1 large parsnip, sliced
3/4 cup fresh green beans
1/3 cup breadcrumbs
1 cup mozzarella cheese, grated

Steps:

  • Preheat oven to 425°F
  • Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables.
  • Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside.
  • By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring.
  • Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked.
  • Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese.
  • Place dish back into oven and bake until the cheese is melted and bubbly. :).

Nutrition Facts : Calories 273.3, Fat 8.7, SaturatedFat 5.1, Cholesterol 25, Sodium 402.8, Carbohydrate 40.9, Fiber 6, Sugar 7.1, Protein 9.4

CAMPBELL'S® SWISS VEGETABLE CASSEROLE



Campbell's® Swiss Vegetable Casserole image

A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour cream, then topped with French fried onions and more Swiss cheese, and baked until golden and bubbly.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
⅓ cup sour cream
¼ teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can French-fried onions
½ cup shredded Swiss cheese

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.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 31 g, Cholesterol 23.9 mg, Fat 22.1 g, Fiber 5.8 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 795.5 mg, Sugar 0.8 g

FRENCH ONION ZOODLE BAKE



French Onion Zoodle Bake image

Make and share this French Onion Zoodle Bake recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups zucchini noodles (or two medium sized zucchinis)
1 small yellow onion, sliced thinly
1/2-1 teaspoon granulated sugar, to taste
1 teaspoon fresh thyme, chopped (plus more for garnish)
2 tablespoons unsalted butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup Fontina cheese, grated
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees.
  • In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook until bubbly. Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for another minute or two. Add beef broth and cook until onions are golden brown about 12-15 minutes. Make sure to stir occasionally to keep the onions from burning.
  • Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and distribute the Fontina cheese over the top.
  • Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving.

Nutrition Facts : Calories 259.6, Fat 15.3, SaturatedFat 9.1, Cholesterol 66.5, Sodium 306.1, Carbohydrate 20.1, Fiber 1.1, Sugar 2.4, Protein 10.7

FRENCH ONION CASSEROLE



French Onion Casserole image

This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.

Provided by Hallie Guilfoyle

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h10m

Yield 6

Number Of Ingredients 7

1 pound lean ground beef
1 cup uncooked white rice
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped celery
½ cup chopped green onions
½ cup chopped green bell pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
  • Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 33.8 g, Cholesterol 53.6 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 804 mg, Sugar 3.4 g

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