|
|
|
| |
Vidalia® Onion Casserole
|
|
| |
Ingredients
• 2 T. margarine
• 2 T. flour
• 1 C. chicken broth
• 1 (5 oz) can evaporated milk
• 5 or 6 medium size Vidalia ® Onions
• 1/2 C. slivered almonds
• 1/2 t. salt
• Pepper to taste
• 1 C. Ritz crackers (crushed)
• 1/2 C. grated cheese
|
|
| |
|
|
| |
Preparation
Peel onion and cut into quarters or sixths. Parboil 10-15 minutes and drain.
Melt margarine; stir in flour, broth, and evaporated milk. Stir constantly until mixture begins to thicken and is smooth. Combine sauce with onions, almonds, and seasoning. Pour into a 1 1/2 quart casserrole dish and top with Ritz crackers and cheese. Bake at 375 degrees for 30 minutes. |
|
| |
|
|
| |
Yield: 6 servings |
|
| |
Lisa Hendricks |
|
| |
|
|
