pretty tasty considering all. i added a bit of dill, garlic, salt and pepper and i'm glad i did. took 20 min longer to cook then stated here and still was a bit soft. perhaps if done with corn starch instead of flour it would solidify better.
this time i used corn starch instead and used about 2 Tbs of dijon as well as the spices. used low fat soup and cheese and a hashbrown crust which worked nicely. next time i may add some mushrooms and maybe celery to the sautéing onions and parmesan on top. if you let the onions cool a bit you can mix all of the filling right in the pan and have the whole thing more evenly flavored with less dishes