Three Onion Casserole Recipes

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THREE ONION POTATO CASSEROLE



Three Onion Potato Casserole image

Provided by Food Network

Categories     side-dish

Time 1h15m

Number Of Ingredients 9

2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups cheddar or Jack cheese (for spicy, use jalapeno jack)
1 small can French Fried Onions, for topping

Steps:

  • Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
  • ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
  • Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
  • Resume with regular recipe preparation.

THREE ONION CASSEROLE



Three Onion Casserole image

From the Silver Palate Good Times Cookbook, this dish is a wonderfully rich and fragrant side dish for a festive meal. It is wonderful as an accompaniment to a roast of beef or poultry.

Provided by Chef Kate

Categories     Onions

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter, unsalted
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
4 medium leeks, well rinsed, dried and thinly sliced
1/2 teaspoon salt
ground pepper, to taste
1 1/2 cups havarti cheese, grated
2 (5 ounce) packages spreadable cheese with garlic and herbs
1 1/2 cups gruyere, grated
1/2 cup dry white wine

Steps:

  • Preheat oven to 350°F
  • Butter an 8 cup baking dish with 1 tablespoon of butter.
  • Make a layer in the baking dish, using a third each of the yellow onions, red onions and leeks.
  • Sprinkle the layer sparingly with salt and pepper and top with the Havarti.
  • Make another layer of the onions and leeks. Add a little more pepper.
  • Top this layer with the Boursin.
  • Layer the remaining onions and leeks and top with the Gruyere.
  • Dot the top with the remaining 2
  • tablespoons butter.
  • Pour the wine over all.
  • Bake for 1 hour.
  • Cover the top with aluminum foil,
  • if it gets too brown.
  • Serve immediately.

Nutrition Facts : Calories 254.7, Fat 14.8, SaturatedFat 8.8, Cholesterol 45, Sodium 352.1, Carbohydrate 18.4, Fiber 2.8, Sugar 6.8, Protein 10.1

THREE ONION CASSEROLE



THREE ONION CASSEROLE image

Categories     Vegetable     Bake     Christmas     Dinner     Casserole/Gratin

Yield 6 portions

Number Of Ingredients 9

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
4 medium-sized leeks, well rinsed, dried, and thinly sliced
salt and fresh ground pepper to taste
3/2 cups grated Havarti
2 packages (5 oz each) Boursin with herbs, crumbled
3/2 cups grated Gruyere
1/2 cup dry white wine

Steps:

  • preheat oven to 350 butter 8-cup baking dish w/ 1 tbsp butter make a layer in baking dish, using a third each of the yellow onions, red onions endless. Sprinkle the layer lightly with salt and pepper. Top with Havarti an make one more layer of onions, leeks, seeing each with salt and pepper. Top this layer with Boursin. Layer remaining onions and leeks and top with Gruyere. Dot the opt with remaining 2 tablespoons butter. Poor wine over all. Bake for 1 hour. Cover the top with aluminum foil if it gets too brown. Serve immediately.

ONION CASSEROLE I



Onion Casserole I image

This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)

Provided by ANNA GAY

Categories     Side Dish     Casseroles

Time 1h

Yield 6

Number Of Ingredients 5

5 large sweet onions, cut into 1/4 inch slices and separated into rings
¼ cup margarine
¼ cup sour cream
¾ cup grated Parmesan cheese
10 buttery crackers

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.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 16.1 g, Cholesterol 15.2 mg, Fat 14.8 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 342.3 mg, Sugar 5.9 g

THREE SISTERS CASSEROLE



Three Sisters Casserole image

A hearty and nutritious vegetarian casserole that feeds a crowd. I've also made it non-vegetarian by adding a pound of ground beef with the onions and garlic. I plan on trying it with chicken breast as well. Adapted from Cook it Light Pasta, Rice, and Beans by Jeanne Jones (1994).

Provided by Chef Sandra J.

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons cumin seeds
2 tablespoons olive oil
2 large onions, finely chopped
2 garlic cloves, minced
2 carrots, scraped and chopped
1 jalapeno pepper, seeded and finely chopped
1 (28 ounce) can tomatoes, undrained
1 1/2 cups frozen corn
3 medium zucchini, diced
8 ounces penne, cooked al dente
1 (16 ounce) can red kidney beans, rinsed and drained
4 ounces sharp cheddar cheese, shredded

Steps:

  • In a large non-stick skillet heat cumin seeds over low heat until aromatic.
  • Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
  • Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
  • Reduce heat and simmer uncovered for 15 minutes.
  • Add the corn and zucchini and simmer 5 more minutes.
  • Add the cooked pasta and the beans and mix well.
  • At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).

Nutrition Facts : Calories 228.1, Fat 6.5, SaturatedFat 2.5, Cholesterol 9.9, Sodium 77.2, Carbohydrate 36.1, Fiber 7.4, Sugar 4.3, Protein 9.3

CHEESY ONION CASSEROLE



Cheesy Onion Casserole image

Southerners are in love with sweet onions, and the sweetest variety is grown near us - in Vidalia, Georgia. Since Vidalias have become so popular, everyone - including me! - seems to be developing new onion recipes.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

3 large sweet white onions, sliced
2 tablespoons butter
2 cups shredded Swiss cheese, divided
Pepper to taste
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup whole milk
1 teaspoon soy sauce
8 slices French bread, buttered on both sides

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.

Nutrition Facts :

MOM'S YUMMY ONION CASSEROLE



Mom's Yummy Onion Casserole image

My Mother used to always make this casserole on holidays. It was always a hit!

Provided by CHAROLETTEKD

Categories     Side Dish     Casseroles

Time 40m

Yield 8

Number Of Ingredients 7

¼ cup butter
9 large onions, sliced
1 (7 ounce) bag sour cream-and-onion-flavored potato chips, crushed
1 cube beef bouillon
½ cup water
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Melt butter in a large skillet over medium-high heat. Saute onions until tender. Transfer to prepared dish and top with crushed potato chips.
  • Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions. Top with cheese.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 30.3 g, Cholesterol 46.7 mg, Fat 26 g, Fiber 4.3 g, Protein 11.8 g, SaturatedFat 12.4 g, Sodium 729.9 mg, Sugar 11.2 g

THREE BEAN CASSEROLE



Three Bean Casserole image

My husband and I are retired farmers. Our main crop was wheat, and we began growing beans when our son joined the operation. When our church cookbook was revised a couple years ago, this recipe was included among the favorites. -Georgia Hennings, Scottsbluff, Nebraska

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 garlic clove, minced
1/4 cup packed brown sugar
1/2 teaspoon salt
Dash pepper
2 tablespoons prepared mustard
1/2 cup ketchup
1 teaspoon ground cumin
1/4 cup water
1 tablespoon white vinegar

Steps:

  • In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink. Remove from the heat; drain. Add the remaining ingredients to the skillet; mix well. Stir beef mixture into beans. , Bake at 350° for 45 minutes or until heated through.

Nutrition Facts : Calories 267 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 7g fiber), Protein 19g protein.

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