Pearl Onion Mushroom Bake - cooking recipe

Ingredients

24 white pearl onions
1 cup water
3 teaspoons salt
3 cups sliced fresh mushrooms
10 tablespoons butter or 10 tablespoons margarine, divided
2 teaspoons lemon juice
1/4 cup all-purpose flour
2 cups milk
4 ounces shredded cheddar cheese
1/2 cup soft breadcrumbs

Preparation

In a saucepan combine the onions, water and salt.
Cover and cook for 20 minutes or until crisp-tender; drain.
Transfer to two (2) greased 1 quart baking pans; set aside.
In a skillet, saute mushrooms in 4 tablespoons butter and lemon juice.
In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth.
Gradually add milk.
Bring to a boil; cook and stir 2 minutes or until thickened.
Stir into mushroom mixture.
Pour over each onion casserole, dividing equally.
Melt the remaining butter.
Add cheese and bread crumbs; toss to coat.
Sprinkle over each casserole.
Cover and freeze, if desired, for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator 8 hours.
Cover and bake in a 375 degree oven 15 minutes.
Uncover and bake an additional 10 minutes or until golden brown.