Onion, Mushroom & Pork (or Chicken) Casserole

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Recipe by Bergy

If you would rather use chicken (equally good) substitute 1 lb ground chicken for the pork or cubed chicken. The well done onions give this a very distinctive taste. Serve with a green salad and a crusty roll

Ingredients Nutrition

  • 4 medium sweet onions, thin sliced (apprx 6 cups)
  • a spray vegetable oil
  • 1 lb sausage meat (something like English Bangers, casings removed or your favorite sausage meat)
  • salt & pepper
  • 1 jalapeno, finely chopped (if you wanr it hot leave in seeds & Membrane, I use 2 peppers)
  • 12 can condensed cream of mushroom soup (if you want the casserole creamier use more soup)
  • 12 cup flavorful cheese (white aged cheddar, regular cheddar or your favorite cheese)
  • 2 slices white bread, crusts removed and crumbed
  • 2 tablespoons butter, melted


  1. Spray a skillet with veggie oil and saute the onions until very brown (just under burnt).
  2. remove from pan.
  3. Saute the mushrooms until light golden& remove from pan.
  4. Fry the sausage meat until done, use a spatula to break up any lumps in the sausage meat.
  5. Fry until cooked and lightly browned.
  6. Drain any Fat.
  7. Mix all the ingredient (except crumbs& Butter) and place in a lghtly greased casserole.
  8. Heat oven to 350 degrees F.
  9. Pour the butter over the bread crumbs, mix well and just before putting the casserole in the oven sprinkle the buttered crumbs on top.
  10. Bake for 30 minutes or until the crumbs are golden and it is heated through.

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