Sweet Onion & Mushroom Casserole
Source of Recipe
Aunt Saunny
1/2 cup melted butter -- divided
1 tablespoon fresh lemon juice
16 ounces fresh sliced mushrooms
4 cups sliced sweet onion rings
salt and pepper -- to taste
3 cups diced tomatoes, drained if canned
2 cups soft bread crumbs -- divided
In a large skillet in 3 tablespoons of melted butter and the lemon juice, saute the mushrooms; set aside. Add 2 tablespoons of melted butter to the skillet; saute onions until transparent. Place onions in a 1 1/2-quart baking dish; top with mushrooms. Sprinkle with salt and pepper. Combine tomatoes and half the bread crumbs; season with salt and pepper. If tomatoes are fresh, simmer for about 10 minutes. If canned tomatoes are used, simmer for a minute. Pour tomato mixture over mushrooms. Toss the remaining crumbs with the remaining melted butter. Sprinkle crumbs over tomatoes. Bake at 350 degrees for 30 minutes.
Serves 6.
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