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Scalloped Onion & Almond Casserole                      Dale Armbruster

20 small pearl onions                      1/2 tsp. ground pepper

6 Tbsp. butter                      1 tsp. Tabasco

4 Celery stalks, chopped                       2 1/2 cups Half & Half

5 Green onions chopped                      2/3 cup sliced blanched almonds

5 Tbsp. flour                        1/2 cup grated Parmesan cheese

1 tsp. Salt

 

Parboil onions & skim.  Melt butter in 12 inch skillet and add celery - cook 5 minutes.  Add Pearl onions and green onions and stir to blend.  Stir in flour until combined and cook 3-4 minutes stirring.  Blend in salt, pepper, Tabasco and slowly stir in half & half and cook about 5 minutes.  Then fold in almonds and cheese.  Pour into buttered 1 1/2 qt. baking dish and bake in 350 oven until bubbly and lightly browned (about 25 minutes).