Type what you have

Ingredients

• ✓ french-fried onion
• green bean
• cream of mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans and soup in a small casserole dish.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

By pearl

Ingredients

• ✓ french-fried onion
• chicken breast
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13-inch baking dish.
3. 3 Bake for 50 to 60 minutes or until chicken is cooked through and juices run clear.

By Juliet

Ingredients

• ✓ french-fried onion
• spinach
• cream cheese
• cream of mushroom soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine spinach, cream cheese, mushroom soup, and 1/2 of fried onions; mix well.
3. 3 Transfer mixture to a 2-quart casserole dish and sprinkle with remaining fried onions.
4. 4 Bake for 20 minutes, or until heated through.

By JASON30

Ingredients

• ✓ french-fried onion
• green bean
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix green beans and soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.
3. 3 Stir 1/2 cup cheese into mixture. Microwave on high, 2 to 3 minutes.
4. 4 Spread mixture evenly in a casserole dish. Sprinkle remaining cheese over top; sprinkle with fried onions.
5. 5 Bake in the preheated oven until cheese melts and onions lightly brown, about 10 minutes.

By Jan

Ingredients

• ✓ french-fried onion
• green bean
• golden mushroom soup
• chicken broth
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
3. 3 Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

By Bake4fun

Ingredients

• ✓ french-fried onion
• mixed vegetable
• cream of mushroom soup
• swiss cheese
• sour cream
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
2. 2 In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
3. 3 Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

By Tammy Taylor

Ingredients

• ✓ french-fried onion
• cooking spray
• potato round
• sour cream
• cheddar cheese
• cream of mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Arrange tater tots in the prepared baking dish.
3. 3 Combine sour cream, cheese, and condensed soup in a mixing bowl. Pour this mixture over tater tots. Sprinkle onions over the top of the casserole.
4. 4 Bake in the preheated oven for 45 to 60 minutes.

By Karin Peters

Ingredients

• ✓ french-fried onion
• processed cheese food
• cream of chicken soup
• green bean
• cajun seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. Heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. Season with salt, pepper, and Cajun seasoning. Stir in the green beans. Pour into a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
3. 3 Bake for about 20 minutes in the preheated oven, or until the top is crispy.

By HEATHERWIDNER

Ingredients

• ✓ french-fried onion
• green bean
• cream of chicken soup
• milk
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green beans, condensed soup, milk, Parmesan cheese, salt, black pepper, and 1/2 of the can of French-fried onions in a slow cooker.
3. 3 Cover and cook on Low for 5 to 6 hours.
4. 4 Top casserole with remaining French-fried onions to serve.
5. 5 Serve and enjoy.

By Allrecipes Member

Ingredients

• ✓ french-fried onion
• vegetable oil
• onion
• cream cheese
• butter
• corn
• creamed corn
• green chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat oil in a small skillet over medium heat. Sauté onion in hot oil until translucent. Remove from heat.
3. 3 Combine cream cheese and butter in a large bowl. Stir in whole kernel corn, creamed corn, and chile peppers until well combined. Pour into the prepared dish.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and stir in 1/2 of the French-fried onions; sprinkle remaining French-fried onions on top. Bake for 15 minutes more.

By akhowell

Ingredients

• ✓ french-fried onion
• cream of mushroom soup
• sour cream
• black pepper
• broccoli
• cauliflower
• carrot
• swiss cheese

Instructions

1. 1 Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
2. 2 Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
3. 3 Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.

By Campbell's Kitchen

Ingredients

• ✓ french-fried onion
• broccoli
• carrot
• cauliflower
• cream of mushroom soup
• cheddar cheese
• sour cream
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place frozen vegetables into a 2-quart saucepan. Add 1/4 cup water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook for 9 to 11 minutes, stirring occasionally. Drain.
3. 3 Transfer vegetables to a large bowl. Add condensed soup, 1/2 cup Cheddar, sour cream, 1/2 of the fried onions, and pepper; stir until well combined. Transfer to a deep 9-inch pie plate and smooth the top.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle casserole with remaining Cheddar and fried onions. Bake until Cheddar melts, about 5 more minutes.

By Toni

Ingredients

• ✓ french-fried onion
• green bean
• cream of mushroom soup
• milk
• sour cream
• swiss cheese
• garlic salt
• soy sauce
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix beans, soup, milk, sour cream, cheese, 1/2 of the fried onions, garlic salt, soy sauce, and pepper together in a large casserole dish.
3. 3 Cover and bake in the preheated oven for 30 minutes. Add more milk halfway through baking for a creamier consistency, if desired.
4. 4 Top with remaining 1/2 of the fried onions; bake, uncovered, until bubbly, about 15 minutes more.

By DebbyO

Ingredients

• ✓ french-fried onion
• pork sausage
• cooking spray
• cream of mushroom soup
• milk
• soy sauce
• garlic
• black pepper
• green bean

Instructions

1. 1 Crumble pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.
3. 3 Stir together condensed soup, milk, soy sauce, garlic, and pepper in a large bowl. Mix in cooked sausage; add green beans and stir until evenly coated. Pour 1/2 of the green bean mixture into the prepared baking dish. Top with 1/2 of the fried onions. Spread remaining green bean mixture over onions.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle remaining fried onions over the top. Return to the oven and continue baking until onions are toasty and green beans are cooked to your desired doneness, 5 to 10 minutes more. Let rest for 5 minutes before serving.

By LEEPERGAL

Ingredients

• ✓ french-fried onion
• all-purpose flour
• salt
• black pepper
• pork loin chop
• vegetable oil
• cream of mushroom soup
• water
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11x17-inch baking dish.
4. 4 Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
5. 5 Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
6. 6 Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.

By Becky Lemcke Thompson

Ingredients

• ✓ french-fried onion
• spinach
• parmesan cheese
• cream cheese
• lemon juice
• garlic
• sea salt
• black pepper
• coconut oil
• chicken breast
• liquid amino acid

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
3. 3 Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
4. 4 Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Put chicken onto plates and top with generous amounts of the spinach mixture.

By Stefanie

Ingredients

• ✓ french-fried onion
• bacon
• ketchup
• yellow mustard
• ground beef
• cheddar cheese
• egg
• bread crumb
• mayonnaise
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble into a large bowl.
3. 3 Mix ketchup and mustard in a bowl.
4. 4 Thoroughly combine 1/4 the ketchup mixture, ground chuck, Cheddar cheese, eggs, bread crumbs, mayonnaise, Worcestershire sauce, salt, and black pepper with crumbled bacon in bowl; pat the mixture into a 5x9-inch loaf pan. Spread remaining ketchup mixture evenly over top of meatloaf.
5. 5 Bake in the preheated oven until the meatloaf is no longer pink inside, about 45 minutes. Spread French-fried onions over the top of the loaf and return to oven until onions are browned and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

By Abjesse

Ingredients

• ✓ french-fried onion
• elbow macaroni
• cooking spray
• butter
• ham
• onion
• garlic
• cheddar cheese
• cream of celery soup
• pea
• milk
• sour cream
• onion powder
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Cook macaroni in boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
4. 4 Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in hot butter until onion is tender, about 5 minutes. Stir in garlic and cook for about 2 minutes more; remove the skillet from heat.
5. 5 Add macaroni, Cheddar cheese, condensed soup, peas, milk, sour cream, onion powder, and garlic powder to ham mixture in the skillet; mix until well combined.
6. 6 Transfer mixture to the prepared baking dish.
7. 7 Bake in the preheated oven until cheese is melted, about 25 minutes.
8. 8 Sprinkle French-fried onions over casserole and continue baking until golden, about 5 minutes more.

By Extropian

Ingredients

• ✓ french-fried onion
• vegetable oil
• leek
• yellow onion
• shallot
• garlic
• salt
• vegetable stock
• potato
• cauliflower
• carrot
• heavy cream
• salmon fillet
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
2. 2 Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
3. 3 Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

By Allyson

Ingredients

• ✓ french-fried onion
• green bean
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
3. 3 Mix green beans and cream of mushroom soup together in a bowl; spread into a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green bean mixture and top with French-fried onions.
4. 4 Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

By jwhall

Ingredients

• ✓ french-fried onion
• hash brown potato
• american cheese
• chicken breast
• cream of chicken soup
• milk
• corn

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
3. 3 Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
4. 4 Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

By Heather

Ingredients

• ✓ french-fried onion
• ground beef
• egg
• ketchup
• bread stuffing mix
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix, and fried onions.
3. 3 Shape into loaf and fit into a 9x5-inch loaf pan.
4. 4 Bake, covered loosely with foil about 50 to 60 minutes, or until meat is thoroughly cooked.

By Stefanie Sierk

Ingredients

• ✓ french-fried onion
• cream of mushroom soup
• processed cheese
• bacon bits
• mushroom stem and piece
• green bean

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat condensed soup in a saucepan over medium heat. Stir in processed cheese and bacon bits; continue stirring until completely melted. Remove from heat; stir in mushrooms and green beans until evenly coated.
3. 3 Pour mixture into a casserole dish; top with fried onions, leaving a 1-inch border along the sides.
4. 4 Bake in the preheated oven until heated through and bubbly, 25 to 30 minutes. Check near the end of cooking to ensure onions aren't getting too brown.

By Deb Dessaint

Ingredients

• ✓ french-fried onion
• green bean
• water
• cream of mushroom soup
• milk
• pimento pepper
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans and water in a medium saucepan over medium heat; bring to a boil and simmer until tender, about 5 minutes. Drain.
3. 3 Mix condensed soup, milk, pimentos, and black pepper together in an 8x8-inch baking dish. Stir in green beans and sprinkle French-fried onions on top.
4. 4 Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

By Christine

Ingredients

• ✓ french-fried onion
• garlic salt
• spaghetti
• onion
• butter
• cream of chicken soup
• broccoli
• cheddar cheese
• chicken
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
3. 3 While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
4. 4 Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

By JENNIFERK2

Ingredients

• ✓ french-fried onion
• chicken breast
• broccoli
• mayonnaise
• curry powder
• cayenne pepper
• garlic salt
• salt
• pepper
• cheddar cheese
• cream of chicken soup
• cream of mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread chicken in the bottom of a 9x13-inch baking dish and scatter broccoli over top.
2. 2 In a medium bowl, combine mayonnaise, curry powder, cayenne pepper, garlic salt, salt, and pepper, and mix well. Add 1 cup Cheddar cheese, cream of chicken soup, and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
3. 3 Bake in the preheated oven for 30 minutes.

By Lisa Brown

Ingredients

• ✓ french-fried onion
• spinach
• gnocchi
• olive oil
• crimini mushroom
• celery
• cannellini bean
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ french-fried onion
• olive oil
• cauliflower
• greek yogurt
• chicken broth
• salt
• black pepper
• ground turkey
• garlic
• beefy onion soup mix
• all-purpose flour
• water
• corn
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
3. 3 Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
4. 4 Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.

By Cindylee Bloomer

Ingredients

• ✓ french-fried onion
• chicken stock
• butter
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• short-grain rice
• ditalini pasta
• cumin
• cayenne pepper
• coriander
• red wine vinegar
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Ingredients

• ✓ french-fried onion
• roma tomato
• fish sauce
• white sugar
• black pepper
• salt
• carrot
• waxy potato
• water
• carrot
• celery
• oxtail
• cinnamon
• nutmeg
• clove
• canola oil
• garlic
• ginger
• onion
• shallot

Instructions

1. 1 Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
2. 2 Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; cook and stir until browned, about 5 minutes.
3. 3 Stir remaining onion quarters, celery, and 2 carrots into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
4. 4 Stir potatoes, 3 carrots, salt, and black pepper into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
5. 5 Ladle soup into large serving bowls; top with tomato wedges and French-fried onions.

By PeaceBaking