Onion-Mushroom Bake Recipe
Ingredients
| Onions | 8 Medium, peeled | |
| Water | 1 1⁄2 Cup (24 tbs), salted | |
| Mushrooms | 1⁄2 Pound, sliced | |
| Butter | 1⁄3 Cup (5.33 tbs), melted | |
| Flour | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Celery salt | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Soft bread crumbs | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 293 Calories from Fat 168
% Daily Value*
Total Fat 19 g29.3%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 53 mg17.7%
Sodium 325.9 mg13.6%
Total Carbohydrates 24 g7.9%
Dietary Fiber 3 g12%
Sugars 9.5 g
Protein 8 g16.7%
Vitamin A 16% Vitamin C 18.3%
Calcium 21.1% Iron 5.4%
*Based on a 2000 Calorie diet
Directions
Drain well, and place in a shallow baking dish.
In medium saucepan saute mushrooms in 1/3 cup butter or margarine until tender.
Blend in flour and seasonings.
Stir in milk gradually, and cook until mixture thickens, stirring constantly.
Remove from heat; stir in cheese, and pour sauce over onions.
Melt 3 tablespoons butter or mar-garine, and combine with bread crumbs.
Sprinkle over sauce, and bake at 350°F. 30â€â€35 minutes.
Chef
