Swiss And Onion Casserole Food

SWEET ONION CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
• Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
• Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
• Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

SWISS SWEET ONION CASSEROLE

Steps:

• Cook rice according to package directions., In a large skillet, saute onions in butter until tender. Remove from the heat; stir in the cooked rice, cheese, cream, salt and nutmeg. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 325° for 1 to 1-1/4 hours or until golden brown. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EASY VIDALIA ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 2-qt casserole dish.
• In a large saucepan, melt butter.
• Add onions to pan, over high heat, saute until soft, and just starting to brown, about 20-25 minutes
• Remove from heat.
• Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.
• Repeat to make another layer of onions, crackers and Parmesan Bake, uncovered, until cheese on top is lightly browned, about 25 mins Serve warm.
• Note: if made a day ahead, let cool, and keep refrigerated until time to reheat for serving.
• Delicious!

CAMPBELL'S® SWISS VEGETABLE CASSEROLE

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.

MUSHROOM SWISS CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper. Add in shredded chicken and sautéed mushrooms. Mix well. Fold in cheese.
• Pour in a slightly greased 9 x 13 casserole dish. Cover and bake 30 minutes.
• Uncover and bake another 10 minutes until the top is browned and bubbly. Enjoy!

SWISS AND ONION CASSEROLE

Steps:

• In a large skillet, melt butter. Saute onions until translucent and slightly brown. Layer onions and two-thirds of the cheese in a 2-qt. baking dish, sprinkling pepper between layers. , In a saucepan, heat soup, milk and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread. Bake, uncovered, at 350° for 15 minutes. Push bread under sauce; sprinkle with remaining cheese. Bake 15 minutes longer.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.