Recipes Onion Casserole II 4.3 (6) 5 Reviews 1 Photo Don't remember where I got this recipe but I've had it for about 25 years and love it!!! The salt from the potato chips is all you need for seasoning. Add the cayenne for a bit of zip. It's always a big hit with grilled sirloin steaks. Recipe by GLITTRZMINE Published on March 21, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Cook Time: 1 hrs Total Time: 1 hrs 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 8 medium onions, thinly sliced 1 cup crushed plain potato chips 2 cups shredded Cheddar cheese 2 (10.75 ounce) cans cream of mushroom soup ½ cup milk ⅛ teaspoon cayenne pepper (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Arrange layers of onions, potato chips and shredded cheese in the prepared baking dish. Mix together the cream of mushroom soup and milk; pour over the casserole. Sprinkle cayenne pepper over the top. Bake for 1 hour in the preheated oven, until browned and bubbly. I Made It Print Nutrition Facts (per serving) 284 Calories 18g Fat 21g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 284 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 42% Cholesterol 31mg 10% Sodium 986mg 43% Total Carbohydrate 21g 8% Dietary Fiber 2g 7% Total Sugars 7g Protein 11g Vitamin C 8mg 38% Calcium 257mg 20% Iron 2mg 8% Potassium 435mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved