Scalloped Onions & Almonds

6
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"Different side. I like it with Grilled chicken or steaks."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (150.8 g)
  • Calories 274.6
  • Total Fat - 12.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 41.7 mg
  • Sodium - 575.4 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.9 g
  • Protein - 10.7 g
  • Calcium - 118.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Cook onions and diced celery in boiling water to cover 10 to 15 minutes or until the vegetables are tender; drain well.

Step 2

Place vegetables in a lightly greased 2 quart casserole. Sprinkle with sliced almonds and Parmesan cheese. Set aside.

Step 3

Melt butter in a havy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.

Step 4

Add salt and pepper; stir well. Pour the sauce over the onion mixture. Sprinkle with paprika. Bake at 350° for 30 minutes.

Tips & Variations


No special items needed.

Related