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Holiday Dishes from Chef HJ Schumer

Chef HJ Schumer from Price Cutter’s Taste Culinary Classroom shows Tom and Shannon how to make Scallion and Red Onion Casserole and Creole Squash.
Chef HJ Schumer from Price Cutter’s Taste Culinary Classroom shows Tom and Shannon how to make Scallion and Red Onion Casserole and Creole Squash.

Scallion and Red Onion Casserole
•     3 Tablespoons butter
•     2 large red onions, sliced very thin (a mandolin slicer works well)
•     8 scallions chopped
•     2 ½ cups shredded Swiss cheese (10 oz.)
•     ¼ teaspoon ground black pepper
•     1 can cream of chicken soup, undiluted
•     1 cup heavy cream
•     1 teaspoon soy sauce
•     8 slices of French bread

(Substitute cream of mushroom or celery soup for cream of chicken to make vegetarian dish.)

1.     In a bowl mix  1 cup of the cheese with the chopped scallions and set aside
2.     Melt butter in a sauté pan over medium heat, and add red onions. Sauté onions until translucent. In a shallow 2 qt. casserole pan, layer onions, the remaining 1 ½ cups of cheese and pepper.
3.     In a sauce pan, heat the soup, cream, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes or until the top of bread is toasted.
4.     Press bread slices under the sauce and top with the scallion/cheese mixture.
5.     Place casserole back in oven and finish baking for 15 more minutes
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