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Onion Casserole Recipe

| November 4, 2018 | 7 Comments

Onion Casserole

Follow our easy, step-by-step, photo illustrated instructions to learn how to make this delicious Onion Casserole. Printable recipe included.

 

Onion Casserole, enjoy.
Our Onion Casserole is made with Vidalia Onions, but any sweet type of onion will work well.

 

Onion Casserole, slider.

This is another recipe that was sent to me by one of the subscribers to our Newsletter.

In her email, Karen C., said that she had been taking this dish to her church reunions and that now, folks were asking her if she could bring two or even three of them because they would disappear so fast.

Karen says she likes to make it with Vidalia Onions, but can’t always get them in Kentucky where she lives, so any good sweet onion will work as well.

Her recipe was very simple. It called for 3 large onions, 1 1/2 cups each of Swiss and Mozzarella Cheese and THREE cups of mayonnaise. Now, to me, that’s a LOT of mayonnaise. But, I decided to make it the way she suggested.

To be totally honest, the finished casserole was pretty much floating in oil when it came out of the oven. Was it because I used Duke’s Mayonnaise?

I asked her, and Karen said she uses Hellman’s brand. I don’t know if that would make a big difference or not. Karen did say that her’s wasn’t that oily, but it did have some oil in it when completed.

Not to be discouraged, I decided to bake it again. Only this time, I used ONE cup of my beloved Duke’s Mayonnaise. It came out much better in my opinion. It still had some oil, but then again, three cups of cheese will produce oil all by itself.

The taste of this Onion Casserole was very good. I liked it a lot. I hope you will too.

Looking around the Internets, the only recipes similar to this that used mayonnaise were called “dips” instead of casseroles. So, in that respect, this casserole is probably different from what you’ve tried or seen previously.

Vidalia Onions are only available for a short while each year, but again, you can use regular sweet onions with great results.

I do hope you’ll give the recipe a try, and I encourage you to use the printable version I’ve included below which uses just ONE cup of mayonnaise. You can always add a bit more if you think you need it once you start mixing the cheese’s and mayo together. You decide. Smile.

Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!

 

Onion Casserole, you'll need these ingredients.
Onion Casserole Recipe, you’ll need these ingredients.

Pre-shredded cheese has a powdery cornstarch substance on it to keep the cheese from sticking together in the package. It’s best if you grate your own cheese, like I will do with the Swiss Cheese. I couldn’t get a block of Mozzarella Cheese at the time, so had to resort to the pre-shredded variety.

 

Onion Casserole, spray your baking dish.
Spray your baking dish, or lightly coat the inside with butter.

 

Onion Casserole, slice the onions.
Slice the onions into rings, or half rings.

I cut mine in half rings thinking it might be easier to consume them. Just me. Totally your choice. Smile.

 

Onion Casserole, layer onions in the baking dish.
Place all the onions in your baking dish. Spread them out evenly.

 

Onion Casserole, grate the cheese if needed.
Grate the cheese if needed.

 

Onion Casserole, place Swiss cheese in mixing bowl.
Grab a mixing bowl and add the Swiss cheese.

 

Onion Casserole, add the mozzarella cheese.
Add the mozzarella cheese.

An 8 ounce package of shredded cheese contains two cups. Avoid the temptation to place more than 1 1/2 cups in the bowl. Extra cheese will mean extra oil in the finished casserole. Smile.

 

Onion Casserole, add the mayonnaise.
Add the cup of mayonnaise.

 

Onion Casserole, stir until combined.
Stir until fully combined. Watch for large lumps, break them up as needed.

 

Onion Casserole, spread over the onions.
Spread the cheese over the onions.

 

Onion Casserole, baking time and temp.
Place in a oven pre-heated to 350F degrees. Let the casserole bake for about 30 to 40 minutes or until the top is golden brown and bubbly.

 

Onion Casserole, place on wire rack to cool.
Remove from oven when golden brown and bubbly. Set on wire rack to cool.

You can’t see it in the photo, but this dish is bubbling hot. Smile.

If you try to eat this while it’s hot, be prepared for the oil that comes from the cheese and mayo. It’s better if you can let it cool for awhile. Just saying.

 

Onion Casserole, enjoy.
Enjoy!

Use a slotted spoon to serve this up.

Thanks again to Karen C. for sharing her recipe with us.

 

Print
Onion Casserole, as seen on Taste of Southern.

Onion Casserole Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 - 8 servings
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American

Description

Delicious onion casserole great for family get together’s or church dinners. Use Vidalia onions if you can get them, but any sweet onion will work well.


Ingredients

3 large Vidalia (or sweet) Onions
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded Mozzarella cheese
1 cup Duke’s Mayonnaise


Instructions

Preheat oven to 350F degrees.
Spray a 9”x13” casserole dish with cooking spray. Set aside.
Slice onions into rings.
Layer the onion rings in the casserole dish.
In a large mixing bowl, add the Swiss cheese.
Add the mozzarella cheese.
Add the mayonnaise.
Mix the cheese and mayonnaise together until fully combined.
Spread cheese mixture over the onions.
Bake 30 – 40 minutes or until top is golden brown.
Enjoy!


Notes

The cheese and mayonnaise will produce a fair amount of oil once baked. Let it cool well before serving and use a slotted spoon so you can let it drain a bit before placing it on your plate.

Keywords: onion casserole, vidalia onion casserole, mayonnaise, swiss cheese, mozzarella cheese, southern recipes

Your Comments:

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Be Blessed!!!
Steve

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You might also like: Squash and Onion Recipe

Or, maybe this one:  Liver and Onions Recipe

Perhaps this: Okra and Tomatoes Recipe

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (7)

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  1. Onions, cheese,and Dukes mayo! What’s not to like!
    Sounds delicious. Looking forward to trying it.

  2. This recipe sounds so awesome!! Easy and delicious but do I dare make it. The older I get, the more onions bother me. You have heard “I love onions but they don’t like me” That is ME.
    I am so glad that you are finally getting out of the house and enjoying yourself. Take it easy and enjoy yourself. Every day is a gift from God.

    • Steve Gordon says:

      Hi Carolyn, Perhaps you could just make half the recipe to give it a try. That way, once you see how much you like it, you can’t jump in and eat a whole bunch of it. Smile. I understand the problem with onions though, so proceed with caution. I do hope you get to try it though. Thank you for being a subscriber to the Newsletter and for your kind words. I appreciate your visits and your support. I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Marilyn Allison says:

    Good Morning,

    This looks amazing. My mother liked creamed pearl onions at Thanksgiving, I learned to eat them, but I think it was just the two of us that ate it. She is gone now, and I haven’t done the onions since then, but I really like baked Vidalia’s, sometimes I put one in the microwave with butter on the top and just zap it until its done, so I am going to definitely try this. The cheese will do the trick for my family, and I think they will be adventurous and give it a try. I made the tomato pie with mayo and cheese, and it was lovely. A big hit, so I think this will be too. Thanks for sharing, and I am so glad about Jan and you getting out and driving again. The park where you fish looks very inviting. Praying that you and Billy and Jan keep improving.

    • Steve Gordon says:

      Hi Marilyn, I do hope you get to try the Onion Casserole. I know it’s not for everyone, but I enjoyed it and I think you will too since you like onions. Thank you also for trying the Tomato Pie, I’m glad you liked it. I’m thankful for your support and for having you as a subscriber to the Newsletter. We do appreciate your prayers, and Yes, it’s good to be back out a bit. I’ll pass your comment along to Billy and Jan. I do appreciate your visits. The door is always open so be sure to stop by any old time. Be Blessed!!! -Steve

  4. Karen Miller says:

    My husband likes roasted onions when I get a big batch so I’m sure he’ll love this. I believe it will make a tasty side dish for our Thanksgiving meal.
    Looking forward to how I can tweak the leftovers.
    I look forward to your letter and recipes every week.

    • Steve Gordon says:

      Hi Karen, What leftovers? Hopefully you will not have any. Smile. I do hope you get to try the Onion Casserole. Just go easy with the Mayonnaise and you should be good to go. Let me know how it turns out if you try it. Thank you for your visit today and for your comment. Thank you for being a subscriber to the Newsletter also. I appreciate your support. The door is always open, I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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