Pearl Onion Mushroom Bake Recipe

  • 24 pearl onions
  • 1 cup water
  • 3 teaspoons salt
  • 3 cups sliced fresh mushrooms
  • 10 tablespoons butter or margarine, divided
  • 2 teaspoons lemon juice
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup soft bread crumbs
  1. In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside.
  2. In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions.
  3. Melt the remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole. Cover and freeze one casserole for up to 3 months.
  4. Cover and bake the second casserole at 375 degrees for 15 minutes. Uncover; bake 10 minutes longer or until golden brown. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.