Authentic Onion Casserole

Eleanor Rose

Member of the Month
Nov 26, 2016
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.
Similar threads

Similar threads