237K views · 9.8K reactions | A moment for the onions! 🧅👏 Get your casserole dishes out because we’re making Tennessee Onions! If you’ve never heard of this dish before, your life is about to change. Just trust us on this one. 🫡 Ingredients: 3 sweet onions, sliced into 1/4-inch slices 1 1/2 teaspoons Cajun seasoning, or more to taste 1 teaspoon garlic powder 4 tablespoons butter, cut into 6 slices 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 1/2 teaspoon dried oregano 1/2 cup grated Parmesan cheese Directions: Preheat the oven to 350 degrees F (175 degrees C). Arrange 1/2 of the onions on the bottom of a 9x13-inch casserole dish. Sprinkle with half the Cajun seasoning and half the garlic powder. Repeat with remaining onions, seasoning, and garlic powder. Arrange butter on top of the onions and top evenly with Cheddar and mozzarella cheese. Sprinkle oregano over cheese and top with Parmesan cheese. Bake in the preheated oven until onions are tender and cheese is melted, bubbly, and golden brown around the edges, about 35 minutes. 🧑🍳: @nicolemcmom #tennesseeonions #onions #onionrecipes #appetizers #easyappetizers #grilling #easyrecipes #recipeideas #sidedish | Allrecipes | Facebook
Unique - Zucchini and Yellow Squash Au Gratin Ingredients: 2 medium zucchinis, thinly sliced 2 medium yellow squashes, thinly sliced 1 tbsp olive oil 1/2 cup diced onion 2 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 1 cup shredded Gruyère or Swiss cheese, divided 1/2 tsp dried thyme Salt and pepper, to taste 1/4 cup bread crumbs (optional, for a crispy topping) Fresh parsley, chopped (for garnish) Directions: Preheat Oven and Prep Ingredients: Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or similar-sized casserole dish. Cook Onion and Garlic: In a skillet over medium heat, add olive oil and sauté the onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Prepare Cream Mixture: Pour the heavy cream into the skillet with the onion and garlic. Add 1/4 cup Parmesan cheese, 1/2 cup Gruyère cheese, thyme, salt, and pepper. Stir until the cheeses are melted and the sauce is creamy. Remove from heat. Layer the Squash: Arrange half of the zucchini and yellow squash slices in the bottom of the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the top, spreading it evenly. Repeat with the remaining squash slices and top with the remaining cream mixture. Add Cheese and Topping: Sprinkle the remaining 1/4 cup Parmesan cheese and 1/2 cup Gruyère cheese over the top of the squash layers. For a crispy topping, sprinkle bread crumbs evenly over the cheese layer. Bake: Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the squash is tender. Garnish and Serve: Let cool for a few minutes, then garnish with fresh parsley before serving. Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins Kcal: Approx. 250 per serving | Servings: 6 | Facebook
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Brussels Sprouts Casserole with Crisped Parmesan Breadcrumbs
Warm, golden breadcrumbs meet creamy, cheesy Brussels sprouts in this comforting casserole made with Challenge Butter. Perfectly crisped, richly flavored, and irresistible, it’s the ultimate side dish. Ready to bring something special to your dinner table? Click the link below for the full recipe!
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74K views · 1.5K reactions | This roasted cabbage salad with lemon-shallot dressing is the versatile side dish you didn’t know you needed. The cabbage is roasted to perfection, caramelizing and developing a sweet, nutty flavor that pairs perfectly with the bright, zesty notes of the lemon-shallot dressing. Ingredients - 1 medium head green cabbage, chopped (1-inch; about 8 cups) - 5 tablespoons extra-virgin olive oil, divided - ¼ cup grated Parmesan cheese - 3 tablespoons lemon juice - 2 tablespoons minced shallot - 1 teaspoon Dijon mustard - ½ teaspoon dried oregano - ¼ teaspoon salt - ¼ teaspoon ground pepper, plus more for garnish - 2 tablespoons chopped toasted walnuts Directions 1. Preheat oven to 425°F with racks in top third and lower third positions. Toss chopped cabbage with 2 tablespoons oil in a large bowl until well coated. Transfer the cabbage to 2 large rimmed baking sheets; spread in an even layer. 2. Roast until the cabbage is tender and golden in spots, about 25 minutes, rotating the pans between the top and bottom racks halfway through. 3. Meanwhile, whisk ¼ cup Parmesan, 3 tablespoons lemon juice, 2 tablespoons shallot, 1 teaspoon mustard, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon pepper and the remaining 3 tablespoons oil together in a large bowl. 4. Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. Let stand for 15 minutes to allow the flavors to meld. Top with 2 tablespoons walnuts before serving. Garnish with additional pepper, if desired. | EatingWell | Facebook
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