Today’s recipe is a little bit of a stretch for me. My dad had brought us some of the largest onions I’ve ever seen in my life so I had to find a recipe that would use them up so I did a search on Don’t judge the recipe too quickly I was a little eehhh about it when I first read it, but after reading the reviews everyone seemed to be shocked as to how good it turned out so what the heck might as well reach outside my comfort zone and give it a shot. It did turn out good, my hubby suggested that it needs a topping crust on it such as bread crumbs sprinkled on top. I like thinks with a little spice so I would probably add a little kick to it as well. Overall if you like the flavor of onion you’ll really like the dish.

Onion Cassarole

(Adapted from

1/4 cup butter
9 large onions, sliced (I used one huge one and a regular onion)
1 (7 ounce) bag sour cream-and-onion-flavored potato chips, crushed
1 cube beef bouillon
1/2 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Melt butter in a large skillet over medium-high heat. Saute onions until tender.
Transfer to prepared dish and top with crushed potato chips. (I did this backwards)

Dissolve bouillon in water and mix with mushroom soup; pour over chips and onions.

Top with cheese.

Bake in preheated oven for 25 to 30 minutes.

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