Authentic Onion Casserole

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Eleanor Rose

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Nov 26, 2016
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central NC
The holiday season is upon us and that means preparing family favorites - many being casseroles. Casseroles really began to take off in the late 19th century thanks to various potteries that were producing a variety of ceramic casserole dishes that worked well in ovens. This coincided with a time when in-home ovens were becoming more common in America. This casserole is the perfect side dish for the holidays and easy to make. Hope you and yours will enjoy!

Onion Casserole
3 medium onions
1 8-oz. can evaporated milk (Borden added evaporated milk to the product line in 1892)
12 oz. good sharp cheddar, grated
Salt to taste

Chop onions into spoon-size pieces and boil in salted water until transparent, about 5 minutes. Drain and place half the onions in a greased 1-quart casserole dish. Put in a layer of cheese, then the rest of the onions, then the rest of the cheese. Pour in the milk until it barely covers the onions. Bake in a 325° F oven until the casserole is bubbly and the cheese is melted, about 30 minutes. Serves 4 or 5.
 

donna

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May 12, 2010
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Now Florida but always a Kentuckian
Sounds delicious. My Mom loved to make casseroles. She would make several freeze them and then have all week.

We do that often make two casseroles and have one for supper and another later in the week.
 
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