| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side dishes, To post, Vegetables |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Sliced Onions |
| 1/2 |
lb |
Mushrooms; or more if desired |
| 1 |
cn |
Cream Of Tomato Soup; undiluted |
| 1/3 |
c |
Blanched Almonds |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Bread Crumbs; or less |
INSTRUCTIONS
Cook onions in boiling salted water until tender. Drain thoroughly. Cut
mushrooms in 2 or 3 pieces. Sauté in half the butter. Combine onions,
mushrooms, tomato soup, almonds, salt, sugar, and pepper in a flat 8 x
12-inch baking dish. Melt remaining butter and mix with bread crumbs. Cover
mixture with buttered crumbs. Bake 30 minutes at 350°, until crumbs are
brown.
Serves 12
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Ralph J. Jones Posted to MC-Recipe Digest V1 #687 by Bill
Spalding <billspa@icanect.net> on Jul 23, 1997
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”