heavenly creamed pearl onion casserole

smonfils avatar
By sherry monfils
from worcester, MA

I love creamed onions but several years ago I decided to amp it up a bit by adding cheese and a breadcrumb topping & turning it into a casserole. I can guarantee you take 1 bite and you'll be humming, " heaven, I'm in heaven." lol

serves 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For heavenly creamed pearl onion casserole

  • 1 bag
    16 oz bag frozen bird's eye pearl onions, thawed
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
  • 1-1/4 c
    hood's light cream
  • pinch
    salt and pepper, to taste
  • pinch
    ground mustard
  • dash
    ground nutmeg
  • 1-1/2 c
    good quality shredded, sharp white cheddar cheese
  • 6 Tbsp
    melted butter
  • 1-1/4 c
    italian style fine breadcrumbs
  • 1 Tbsp
    fresh thyme, chopped

How To Make heavenly creamed pearl onion casserole

  • 1
    Heat oven to 350. In a medium sized pot, melt 2 Tbsp butter over low heat. Whisk in the flour until smooth. Slowly whisk in the light cream. Increase heat to medium and cook & stir until thickened. Add salt & pepper to taste.
  • 2
    Add mustard and nutmeg. Add 1 cup of the cheese. Cook, stirring until cheese is melted. Stir in onions. Spoon into a 1 quart casserole dish.Sprinkle the top w/ remaining cheese.
  • 3
    In medium bowl, mix the 6 Tbsp melted butter and the breadcrumbs& chopped thyme until combined. Sprinkle over the cheese. Bake uncovered about 25-30 minutes or until bubbly and top is light golden brown.

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