Pearl Onion Mushroom Bake

• 24 white pearl onions
• 1 cup water
• 3 teaspoons salt
• 3 cups sliced fresh mushrooms
• 10 tablespoons butter or 10 tablespoons margarine, divided
• 2 teaspoons lemon juice
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 ounces shredded cheddar cheese
• 1/2 cup soft breadcrumbs

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.

white pearl onions, water, salt, mushrooms, butter, lemon juice, allpurpose, milk, cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/pearl-onion-mushroom-bake-104159 (may not work)