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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (109g) Recipe makes 4 servings The following items or measurements are not included below: Birds Eye frozen small whole onions |
||
| Calories 283 | ||
| Calories from Fat 198 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 14.1g | 70% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 1517mg | 63% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 2.6g | ||
| Protein 14.9g | 29% | |
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Ingredients
- 1 lb Birds Eye frozen small whole onions
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup milk
- 4 ounces extra-sharp cheddar cheese
- 4 ounces Velveeta cheese
- 1 ounce blue cheese
- 1 tablespoon parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons hot sauce
Directions
1
Preheat oven to 350.2
Defrost Onions.3
Melt butter then stir in flour, salt and pepper.4
Cook 2 minutes.5
Add milk, all cheeses and hot sauce.6
Stir until cheeses are melted.7
Add onions.8
Pour mixture into a greased casserole dish.9
Bake covered for 30 minutes, remove cover and bake another 20 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: I Cook Therefore I Am
On Apr 6, 2009
Holy Cow these are so good! Simple to make too I've already made them twice since I printed the recipe. Thanks so much for sharing this is sure to be a staple on our table!
From: Beverly292
On Jun 26, 2006
I made these to serve along side grilled hamburgers for DBF and myself. He actually said they were very good! Doesn't usually comment on my cooking, so for me these are a keeper. I also used sliced onion as i was looking for a way to use up a very huge onion we were given. I had the leftovers on top of scrambled eggs for breakfast and that was really good also. Thanks for sharing your recipe
From: MizzNezz
On Jun 13, 2002
These are great! We really loved the mixture of cheeses. The blue cheese gave it just a little bite. Very easy recipe, for a great dish! Will make this again, and it will be on our Thanksgiving table. Thanks Virginia!
From: Engrossed
On Dec 14, 2006
These were outstanding! I love cheese with tabasco sauce and I love onions! Perfect. I've never used Velveeta before but suppose it helps give it the creamy texture. This was much better freshly made than as leftovers. I am sensitive to hot peppers and this was a little "hot" but I could handle it.
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