Onion casserole #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MRS EARL NORTON (ALMA)
MARVELL, AR
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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