Savory Vegetarian Onion Bake Recipe

About this recipe

This hearty and satisfying vegetarian casserole combines tender onions, mushrooms, and melted Swiss cheese with a creamy sauce, all topped with golden, crispy bread. Perfect for a comforting dinner.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 125 g White Shimeji Mushroom (Anabe)
• 180 ml Mother Dairy Milk
• 250 ml Coco Mama Coconut Milk
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
3. 3. Add 3 thinly sliced sweet Spanish onions and 8 ounces of sliced fresh mushrooms to the skillet. Sauté until tender, about 8-10 minutes.
4. 4. Transfer the sautéed onions and mushrooms to a 12 x 7 1/2 x 2-inch baking dish or a 2-quart casserole dish, spreading them evenly.
5. 5. Sprinkle 1 cup of shredded Swiss cheese evenly over the onion and mushroom mixture.
6. 6. In a medium bowl, whisk together 1 can of coconut milk, and 2 teaspoons of soy sauce until smooth.
7. 7. Pour the coconut milk mixture evenly over the cheese layer in the baking dish.
8. 8. Arrange 6 slices of pita bread on top of the casserole, ensuring they cover the surface. Optionally, add a few more slices of Swiss cheese on top of the bread for extra cheesiness.
9. 9. Cover the dish with aluminum foil and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
10. 10. Bake the covered casserole in the preheated oven for 30 minutes.
11. 11. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the casserole is heated through and the bread topping is golden and crispy.
12. 12. Let the casserole stand for 5 minutes before serving. Serve warm and enjoy!