August 28, 2016
Dinner, Casseroles, Side Dishes,
Nuts/Seeds, Almond, Vegetables, Celery, Onions, North American, Entertaining, Sunday Dinner, Oven Bake, Stove Top, No Eggs, Vegetarian, Kosher Dairy more
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"Different side. I like it with Grilled chicken or steaks."
Cook onions and diced celery in boiling water to cover 10 to 15 minutes or until the vegetables are tender; drain well.
Place vegetables in a lightly greased 2 quart casserole. Sprinkle with sliced almonds and Parmesan cheese. Set aside.
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.
Add salt and pepper; stir well. Pour the sauce over the onion mixture. Sprinkle with paprika. Bake at 350° for 30 minutes.
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