Paula Deen Onion Casserole Food

VIDALIA ONION CASSEROLE

Steps:

• Preheat oven to 375°. Butter a 1½-quart baking dish.
• In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes; drain.
• In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.
• In a medium bowl, whisk together eggs and evaporated milk. Add onion, half of crushed crackers, cheese, salt, and pepper. Spoon mixture into prepared dish.
• Bake for 35 minutes. In a small bowl, stir together melted butter and remaining crushed crackers. Sprinkle onto casserole, and bake until lightly browned, about 15 minutes more.

VIDALIA ONION CASSEROLE

Steps:

• Preheat oven to 375°. Butter a 1 1/2-quart baking dish.
• In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes, drain.
• In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.
• In a medium bowl, whisk together eggs and evaporated milk. Add onion, half of crushed crackers, cheese, salt and pepper. Spoon mixture into prepared dish.
• Bake for 35 minutes. In a small bowl, stir together melted butter and remaining crushed crackers. Sprinkle onto casserole, and bake until lightly browned, about 15 minutes more.

CHEESY GARDEN CASSEROLE

Steps:

• Preheat oven to 375 °F.
• Grease a shallow 2-quart baking dish with butter. In a medium skillet, heat the oil over medium heat. Add the onions and cook until golden and soft, about 5 minutes. Sprinkle with a pinch of salt.
• Layer half of the tomatoes in the baking dish and top with half the onions, 1/2 teaspoon salt, half the black pepper, half the oregano and half the cheddar. Repeat with the remaining tomatoes, onions, 1/2 teaspoon salt, black pepper, oregano and cheddar.
• In a small bowl, combine the breadcrumbs, melted butter and the remaining 1/2 teaspoon salt. Sprinkle over casserole. Bake the casserole until the top is golden brown and the tomatoes are tender, about 30 minutes.

LADY AND SON'S ONION-CHEESE BREAD - PAULA DEEN

Steps:

• Preheat oven to 400°F.
• Heat the oil in the skillet over medium heat.
• Add the onions and cook until tender, about 7 minutes.
• In a large bowl, add the milk and egg to biscuit mix, stirring just until the mix is moistened.
• Fold in the onions and 1/2 cup of cheese.
• Spoon the dough into a buttered 8-inch round cake pan.
• Mix the onion salt or powder - into the melted butter and drizzle the mixture over the dough.
• Sprinkle the bread with chives or parsley and bake for 15 minutes.
• Top the bread with remaining 1/2 cup of cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer.
• Cut the bread into wedges and serve warm with butter.

VIDALIA ONION CASSEROLE

Steps:

• Boil the onions until tender; drain.
• Heat 4 tablespoons of the butter in a skillet and saute the onions.
• Beat the eggs and milk together.
• Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste.
• Bake in a buttered casserole at 375°F for 35 minutes.
• Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs.
• Top the casserole with the buttered crumbs and bake for 15 minutes longer.

BEEF TIPS AND CARAMELIZED ONION CASSEROLE

Steps:

• In large Dutch oven, heat olive oil over medium-high heat.
• Sprinkle roast with salt and pepper.
• Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
• In the same Dutch oven, melt butter over medium heat.
• Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
• Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
• Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
• Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
• Simmer, stirring occasionally, uncovered, for 1 hour.
• Stir in cream, and simmer, uncovered, for 30 minutes.
• Discard bay leaves.
• Preheat broiler.
• Lightly grease a 13x9-inch baking dish.
• Spoon roast mixture into prepared baking dish.
• Place toasted French bread slices evenly over roast.
• Sprinkle with cheese.
• Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
• Garnish with fresh thyme, if desired.
• Serve immediately.

PAULA DEEN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350º.
• Bring the chicken broth to a boil in a saucepan.
• Boil the green beans in the broth for 10 minutes.
• Meanwhile, in a large skillet, melt the butter and saute the onions and mushrooms.
• Drain the green beans and add to the mushroom and onions mixture.
• Add the mushroom soup, onion rings, and seasonings to this mixture as well.
• Stir until well combined and pour into a greased 1 1/2 quart baking dish.
• Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

PAULA DEEN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F
• Spray a 13 x 9 inch baking dish with cooking spray.
• In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
• Mix well.
• Place the mixture in pan.
• Top with crushed crackers and pour the melted butter evenly over crackers.
• Bake for 35 minutes or until set and browned.