Ingredients

Instructions

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