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Onion And Celery Casserole |
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Serves: 6 Print this Recipe12 onions small boiling 3/4 cup water 1/4 cup butter or margarine 3 tablespoons flour 1/2 cup milk 1/2 cup half and half 1 teaspoon salt 1/8 teaspoon black pepper freshly ground 1 cup celery thinly sliced 1/2 cup almonds blanched, toasted 1/4 cup parmesan cheese grated 1/8 teaspoon paprika Barely slice off root end of onions and remove skins; cut in half if too large. Place onions and water in medium saucepan; cover and simmer until tender. Drain, reserving liquid. Melt butter or margarine; add flour and stir for 3 minutes. Add milk, reserved onion liquid, and half-and-half. Stir until thickened; add salt and pepper. Place onions and celery in layers in an 8-inch square baking dish. Carefully pour sauce over vegetables. Bake in a preheated 350° F oven until heated through and bubbly, about 15 to 20 minutes. Remove from oven; add almonds and sprinkle with mixture of cheese and paprika. Place under broiler to brown; serve immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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