Creamed onion casserole)

Yield: 6 Servings

Measure Ingredient
3 larges Vidalia or other sweet onion cut into wedges
2 tablespoons Butter
2 tablespoons All-purpose flour
1 cup Chicken broth
5 ounces Can evaporated milk
½ teaspoon Salt
½ teaspoon Pepper
½ cup Slivered almonds (optional)
1 cup Soft bread crumbs
2 tablespoons Unsalted butter, melted
½ cup Cheddar cheese, shredded

Cook onions in boiling water to cover in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minutes, stirring constantly.

Gradually add chicken broth and evaporated milk; cook over medium heat, stirring or whisking lightly, until mixture is thickened and bubbly. Stir in salt and pepper.

Add onions and slivered almonds (optional), stirring gently to combine.

Pour into a buttered 11x7x1½-inch baking dish. Sprinkle with bread crumbs and drizzle with 2 tb. unsalted butter..

Bake, uncovered at 375 degrees F. for 25 minutes. Sprinkle evenly with cheddar cheese; bake, uncovered 5-7 additional minutes or until cheese is melted.

From the recipe files of suzy@...

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