Onion Casserole Hensley(Spanish Onion Casserole)
Serves: 8
Ingredients:
- 4 or 5 large Bermuda onions, sliced (I use 3 to 4 depending on size, Vidalia, Bermuda, or Sweet)
- 10 oz shredded cheese (I use sharp cheddar and Velveeta shredded combined)
- one 8 oz bag of potato chips crushed
- one 8 oz can of mushrooms (optional)
- 1 can cream of mushroom soup
- 1 soup can of milk
- tobasco to taste
Directions:
- Butter a 3qt casserole dish
- Combine soup, milk, and tobasco
- Place a layer of onion, then mushroom (optional), crushed potato chips, and cheese in the casserole dish
- Repeat these layers until all ingredients are used
- Pour soup mixture over top
- Sprinkle with remaining crushed ships
- Bake covered for 40 minutes in a 350 degree oven, uncover and bake 10 to 15 minutes more. (I usually bake longer depending on how thin the onion slices are)
This is the perfect casserole for any holiday meal, cook out, etc.
