Scalloped Onions

By molpel

May be made 2-3 days before using. When ready to use, remove from refrigerator and allow to come to room temperature. Heat at 350º until mixture is thoroughly heated and crumbs are browned.

Ingredients

• 3 jars of small cooked whole onions
• ½ cup blanched, slivered almonds
• 1 or 2 10 ½ oz cans of cream of mushroom soup – undiluted
• ½ cup cornflake crumbs
• 1 tbs butter, melted

Preparation

Step 1

Place alternate layers of onions, almonds, and soup in greased shallow 1 ½ qt baking dish.
Combine cornflake crumbs with butter.
Sprinkle over onion mixture.
Bake in pre-heated 350º oven about 20 min or until mixture is thoroughly heated and crumbs are browned, OR place in refrigerator and see note below.