Scalloped onions and almonds
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Onions, sliced |
| ½ | cup | Almonds, slivered |
| 10 | ounces | Cream of mushroom soup |
| Salt | ||
| ½ | cup | Corn flake crumbs |
| 1 | teaspoon | Butter |
Directions
Cook onions in boiling salted water until tender. Drain. Blanch almonds. Alternate layers of onion, almonds and undiluted soup in a greased, shallow 1 quart baking dish. Sprinkle each layer with salt.
Combine crumbs with butter and sprinkle over onion mixture. Bake at 350 degF (180 degC) about 20 minutes until mixture is throughly heated and crumbs are browned.
Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493519 Formatted for Meal-Master: Grant Ames 09/95 Submitted By GRANT AMES On 09-05-95