Scalloped Onions & Almonds
Recipe: #24769
August 28, 2016
Categories: Casseroles, Side Dishes, Almond, Celery, Onions, Sunday Dinner Oven Bake, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Different side. I like it with Grilled chicken or steaks."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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