Cheese And Onion Bread Casserole Recipes

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

HEAVENLY ONION CASSEROLE

Steps:

• In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.

CHEESY ONION CASSEROLE

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.

BONNIE'S DILL AND ONION CASSEROLE BREAD

Steps:

• 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
• 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
• 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread

FRENCH ONION CASSEROLE RECIPE

Steps:

• Melt butter in a saute pan over medium heat, and add onions. Saute onions until slighly browned. In a greased 2-quart casserole pan, layer onions, 2/3 of cheese and pepper to taste.In a sauce pan, heat soup, milk and soy sauce, stirring to blend. Pour soup mixture in a casserole. Top with bread slices. Bake at 350 uncovered for 15 minutes, until bread is golden brown.Push bread slices under the sauce and top with the remaining cheese.Bake for 15 more minutes.

CREAMY ONION CHEESE CASSEROLE

Steps:

• *Cream of mushroom may be substituted to make the dish vegetarian.
• Preheat oven to 350 degrees F.
• In a large sauce pan or saute pan, melt the 3 tbs butter over medium-low heat. Add onions and saute until onions are limp and turn translucent (they will look pearly).
• Place onions in an ungreased 1.5-2 quart shallow baking pan.
• In the same pot used to saute the onions, add the soup, soy sauce, water and evaporated milk, adding the milk slowly, while stirring to avoid lumps. Heat through. Add any additional salt & pepper to taste at this point.
• Pour soup mixture over onions in baking dish. Add 1/3 of the shredded cheese; stir and spread onion mixture evenly over bottom of the pan.
• Top with the sliced bread. Brush tops of bread with the 1 tbs of melted butter.
• Bake at 350 degrees F for 15-25 minutes or until bread is a nicely toasted golden brown.
• Slightly press toasted bread slices down in the sauce, but do not let them get covered in the sauce! Top casserole with remaining cheese and bake for an additional 5-10 minutes or until cheese is melted and is beginning to bubble.
• Makes 6-8 side-dish servings.

ONION CASSEROLE

Steps:

• Preheat oven to 375°F.
• Layer onions on the bottom of a microwave and oven safe casserole.
• Cover with plastic wrap and microwave on High 3-5 minutes or until onions just start to soften.
• Remove plastic wrap and stir in 1 tbsp of butter.
• Layer the bread cubes over the onions and the cheese over the bread cubes.
• Combine the milk, eggs, salt, pepper and hot sauce and mix well.
• Pour the egg mixture over the cheese, dot with butter and sprinkle with paprika.
• Bake for 40 minutes.

CARROT CASSEROLE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and place in a 2 quart casserole dish. Stir in onion, butter, cream, salt, pepper and cheese; mix well. Sprinkle bread crumbs over the top.
• Bake in preheated oven for 50 minutes.

FRENCH ONION CASSEROLE

Steps:

• melt the butter in a heavy duty pot about 2 quarts in size
• slice off the tops and bottoms of the onion, cut in half and then in slices
• add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so
• while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside
• after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions
• after 45 minutes add flour and cook for five minutes
• preheat the oven to 350 degrees
• stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium
• pour the soup into a 9X13 baking dish
• top with all the bread chunks press down into the soup to make them all fit
• cover with the shredded Swiss cheese and the crispy onions
• bake for 15 minutes or until the top is crispy and browned
• serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside

CHARD, ONION & GRUYèRE PANADE (BREAD CASSEROLE)

Steps:

• To prepare onions: Place the onions in a deep saucepan (or Dutch oven) and drizzle and toss with oil to coat, about 1/4 cup. Set over medium-high heat and, shimmying the pan occasionally, cook until the bottom layer of onions is slightly golden around the edges, about 3 minutes. Stir and repeat. Once the second layer of onions has colored, reduce heat to low and stir in garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber and tender but not mushy, about another 20 minutes. If at any point the onions dry, cover them to trap some moisture.
• Preheat the oven to 325°F.
• To prepare chard: Place a few handfuls of leaves in a large saute pan or skillet with a drizzle of oil, a sprinkling of water (if you've just washed the chard, it may have enough on the leaves), and a few pinches of salt. Set the pan over medium heat until the water begins to steam, then reduce the heat and stir and fold leaves until just wilted, 3 to 4 minutes. (Leaves should be uniformly bright green, the white veins pliable.
• To prepare bread: Toss and massage the cubed bread with a few tablespoons of olive oil, a generous 1/4 cup of the stock and a few pinches of salt, to taste.
• To prepare panade: Use a flameproof, 3-quart souffle dish or enameled cast-iron Dutch oven. Assemble the panade in layers, starting with a generous smear of onions, followed by a loose mosaic of bread cubes, a second layer of onions, a wrinkled blanket of chard, and a handful of the cheese. Repeat, starting with bread, the onions and so on, until the dish is brimming. Aim for 2 to 3 layers of each component, then make sure the top layer displays a little of everything. Irregularity in the layers makes the final product more interesting and lovely. Drizzle with any remaining olive oil.
• Bring the remaining 3 3/4 cups stock to a simmer and taste for salt. Add stock slowly, in doses, around the edge of the dish. For a very juicy, soft panade, best served on its own, like a soup or risotto, add stock nearly to the rim; for a firm but succulent panade, nice as a side dish, fill to about 1 inch below the rim. Wait a minute for stock to be absorbed, then add more to return to the desired depth. The panade may rise a little as the bread swells.
• Set panade over low heat and bring to a simmer; look for bubbles around the edges (heating it here saves at least 30 minutes of oven time).
• Cover the top of the panade with parchment paper, then very loosely wrap the top and sides with foil. Place a separate sheet of foil under the panade or on the rack below it, to catch drips.
• Bake until the panade is piping hot and bubbly. It will rise a little, lifting the foil with it. The top should be pale golden in the center and slightly darker on the edges. This usually takes about 1 1/2 hours, but varies according to shape and material of baking dish and oven.
• Browning and serving: Uncover panade, raise temperature to 375°F, and leave until golden brown on top, 10 to 20 minutes. Slide a knife down the side of the dish and check the consistency of the panade. Beneath the crust, it should be very satiny and it should ooze liquid as you press against it with the blade of the knife. If it seems dry, add a few tablespoons simmering stock and bake for 10 more minutes.

BROCCOLI AND ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
• Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
• Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

HOLIDAY THREE-ONION & CHEESE CASSEROLE

Steps:

• 1) Grease 12 cup baking dish with 1 tablespoon butter. 2) Layer ⅓ each of yellow onions, then red onions, then leeks(separate onion slices as you sprinkle them in the dish). Sprinkle with ¼ teaspoon salt, then pepper. Top with havarti. 3) Repeat as above, only top with crumbled boursin. 4) Layer remaining onions & leeks. Sprinkle gruyere over top. 5) Pour wine evenly over top. Cut remaining 2 tbsp butter into small pieces. Dot over top. 6) Bake in preheated oven 350℉ (180℃) oven until very tender(2 hours) Cover top with tinfoil once cheese gets brown after about 45 minutes.

CHEESE AND ONION BREAD CASSEROLE

Steps:

• 1. Whisk together eggs, milk and nutmeg in large bowl. Add bread cubes. Let mixture stand 30 minutes, stirring occasionally. 2. Heat oil in large nonstick skillet. Add onion, sugar, salt and pepper; cook over medium-low heat until onion is very tender, 15 minutes. 3. Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. 4. Spoon half of bread mixture into baking dish. Top with half of onion mixture. Repeat with the remaining bread and onion. Sprinkle with cheese. 5. Bake at 350 degrees for 45 minutes or until puffed and golden. Let cool slightly before serving.