| 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
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