Pearl Onion Mushroom Bake

Recipe by shelbyrose

This side dish goes great with turkey or ham. It is a make ahead recipe for two separate casseroles that can be frozen until ready to bake. Perfect addition to a holiday meal. If baking from frozen, allow time to defrost (not reflected in cook time).

Top Review by Manami

Hello shelbyrose, 1 lb of frozen pearl onions is what we used, kicked-it-up a notch by adding salt, black grnd pepper, & a sprinkling of crushed red pepper. Used a spicy cheddar, mild cheddar combination. It is a great dish as is, but for "our tastes" I just added the above. I love onions and mushrooms, and this just gives us a new way to prepare them! Thank you muchly(sp?) for posting, Diane :)

Ingredients Nutrition


  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.

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