Okay, let’s get this done. Here’s my experience making that onion casserole with cream of mushroom soup:
So, the other day, I was staring into my pantry, wondering what to whip up. I had a bunch of onions sitting there, and a can of cream of mushroom soup. Then it hit me – why not try making an onion casserole? I’d seen some recipes online, but I wanted to keep it simple.
First, I grabbed those onions – about four big ones – and sliced them up. Not too thin, not too thick, just right. Then, I melted some butter in a big skillet over medium heat. Once the butter was all bubbly, I tossed in the onions and cooked them until they were soft and golden brown. This took a while, maybe 20 minutes, but you gotta be patient to get that sweet, caramelized flavor. Man, that smell! My kitchen smelled incredible while those onions were cooking.

While the onions were doing their thing, I preheated my oven to 350 degrees Fahrenheit. I also greased a medium-sized casserole dish. Then, I opened that can of cream of mushroom soup and poured it into a bowl. I added about half a cup of milk to thin it out a bit, and stirred it all together. Just to spice things up, I also threw in a dash of soy sauce because I like that savory taste.
Once the onions were ready, I spread them evenly in the bottom of the casserole dish. Then, I poured the soup mixture over the onions, making sure everything was nicely coated. To top it off, I sprinkled some shredded cheddar cheese all over. You can never have too much cheese, right?
- Sliced 4 large onions
- Cooked onions in melted butter until golden brown
- Preheated oven to 350°F
- Mixed cream of mushroom soup with milk and soy sauce
- Layered onions and soup mixture in a greased casserole dish
- Topped with shredded cheddar cheese
Finally, I popped the casserole into the oven and baked it for about 25 minutes, or until the cheese was all melted and bubbly and the edges were starting to brown. You want that cheese to be gooey and delicious.
The Result
Let me tell you, this onion casserole turned out amazing! It was creamy, cheesy, and full of that sweet onion flavor. It’s definitely a comfort food, that’s for sure. I served it as a side dish with some roasted chicken, but honestly, it could be a meal on its own. Even my picky eaters enjoyed this dish!
Next time, I might experiment with different cheeses or add some breadcrumbs on top for a little crunch. But for a first try, this was a total win. I’ll definitely be making this again.
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