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Onions and Parmesan Casserole

January 3, 2017 by Barb 9 Comments

Onions and Parmesan Casserole is a rich and delicious side dish. It’s also a fast and easy meal solution since most of the ingredients are ones I have on hand (including the canned milk.)

The recipe was given to me more than 25 years ago by a friend. When I mentioned it to her recently, she said had forgotten about it completely and never makes it anymore … I couldn’t believe it!

Well, I’ve prepared it countless times and my family loves it. Now I often make it when I’m on my own. It’s creamy and tangy with parmesan cheese and is a meal in itself.

Better comfort food I’ve never found!

Onions and Parmesan Casserole, Keeping With the Times

Onions and Parmesan Cassserole

Onions and Parmesan Casserole, Keeping With the Times

Print
Onions and Parmesan Casserole
 
Ingredients
  • 4 cups sliced yellow or sweet onions
  • 1/3 cup butter
  • 2 eggs
  • 1 cup cream (I use Evaporated Milk and it tastes delicious)
  • 2/3 cup parmeson cheese
  • salt and pepper
Instructions
  1. Sauté onions in butter until soft.
  2. Place in ovenproof casserole.
  3. Meanwhile, in a separate bowl, beat eggs lightly.
  4. Mix in cream, salt, and pepper.*
  5. Sprinkle top with 1/3 cup parmeson cheese and bake, uncovered, for 15 minutes at 425 degrees.
Notes
Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.
3.5.3226

*To make this casserole more robust, I often throw in whatever other cheeses I may have on hand right into the egg mixture.

Try a few tablespoons of:

  • grated mozzarella
  • asiago
  • ricotta

Think outside the box: dried cottage cheese could be added as extra protein (and I often have dried cottage cheese in 1/4 cup servings stowed away in my freezer.) You could also serve this dish with a bit of baked chicken or pork.

NOTE: Evaporated milk, known in some countries as unsweetened condensed milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Wikipedia

You can also read about the difference between evaporated milk and condensed milk here at The Kitchn.

Enjoy!

Filed Under: Cooking for Two, Side Dishes Tagged With: onions, parmesan, savoury

Comments

  1. A Pretty Life in the Suburbs says

    February 24, 2011 at 2:21 pm

    This is one of my absolute favourites! I forgot all about it – I’m going to make it tonite with my Roasted Chicken!
    Jo

    Reply
  2. Kate says

    January 4, 2017 at 5:27 am

    I would love to try this. Just to clarify, is it condensed milk or evaporated milk that you use?

    Reply
    • Barb Brookbank says

      January 4, 2017 at 6:53 am

      Hi Kate! Thank you so much for asking that question … goodness, it’s Evaporated Milk and it’s not sweetened! I’ve updated the recipe and added a link to clarify the difference. Whew!! :)

      Reply
      • Kate says

        January 4, 2017 at 4:02 pm

        The verdict is in. This is delicious! It was the perfect thing to have as an accompaniment on a windy, frigid, snowy day. I will surely make this again and again. Thanks Barb!

        Reply
  3. Jean says

    January 4, 2017 at 12:13 pm

    This sounds great. I am going to have to try it. I love simple recipes!!

    Reply
  4. Kate says

    January 4, 2017 at 4:01 pm

    The verdict is in. This is delicious! It was the perfect thing to have as an accompaniment on a windy, frigid, snowy day. I will surely make this again and again. Thanks Barb!

    Reply
    • Barb Brookbank says

      January 4, 2017 at 4:06 pm

      Oh, I’m so pleased you like it Kate! and thank you for letting me know! It truly is one of my fav’s!

      Reply
  5. Caz says

    January 4, 2017 at 5:56 pm

    This sounds wonderful, simple recipes suit me very well . I’m intrigued by dried cottage cheese though ??

    Reply
    • Barb Brookbank says

      January 5, 2017 at 5:46 am

      Hi Caz! dry cottage cheese is the same as any other cottage cheese you might purchase at a store – except there has been no cream or milk liquid added to it. It’s just the curds. It’s often used to add to fillings for perogies since it’s not too wet… in fact when I make perogies I actually squeeze the curds even drier!

      Reply

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Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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