Pearl Onion Mushroom Bake

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

1. In a small saucepan, combine the onions, water and salt. Cover and cook for 20 minutes or until crisp-tender; drain. Transfer to two greased 1-qt. baking pans; set aside.
2. In a large skillet, saute mushrooms in 4 tablespoons butter and lemon juice until tender. In a small saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into mushroom mixture. Pour over onions.
3. Melt remaining butter. Add cheese and bread crumbs; toss to coat. Sprinkle over each casserole.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 375u0b0 for 15 minutes. Uncover; bake 10 minutes longer or until golden brown.
5. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

pearl onions, water, salt, mushrooms, butter, lemon juice, allpurpose, milk, cheddar cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/pearl-onion-mushroom-bake/ (may not work)