Onion casserole #1

Yield: 6 Servings

Measure Ingredient
2 pounds Small; white onions, peeled
¼ cup Butter
¼ cup Flour
½ teaspoon Salt
2 cups Milk
1 cup Grated cheese
¼ teaspoon Pepper
¼ cup Chopped pimiento
¼ teaspoon Parsley flakes
¼ cup Bread crumbs
1 tablespoon Butter; melted

Boil onions and salt in enough water to cover for 15 minutes. Drain and place in 2-quart casserole. Melt ¼ cup butter in saucepan; stir in flour.

Gradually add milk and cook 3 minutes, stirring. Add cheese and cook 5 minutes. Remove from heat and add pepper, pimiento and parsley. Pour over onions. Combine crumbs with 1 tablespoon butter and sprinkle over top. Bake at 350 for 20-25 minutes or until golden.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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