Have you ever tried Onion Casserole? If not, you’re in for a treat! This dish is a classic in many homes, thanks to its simple ingredients and comforting flavor. Originating as an easy side dish often served during holiday dinners, it’s now enjoyed by folks year-round. Almonds and cornflakes give this casserole a unique and delightful crunch. The best part is that it’s so easy to prepare! You’ll need only a few basic ingredients, most of which you probably already have in your pantry. This casserole is not only a hit during family gatherings but also makes for a great weeknight dinner option. Why do I love it? Because it’s a recipe that proves that simple ingredients can create incredibly delicious results. So, let’s get cooking, and I promise you’ll be surprised by how quickly this dish will become a favorite in your home!
Ingredients
- 4 cups sliced onions
- 1 can mushroom soup
- 1/2 stick melted butter
- 1/2 cup almonds
- 1 cup cornflakes- crushed
Baking Instructions
- Place in casserole, onion on bottom, soup, almonds, cornflake crumbs and butter on top.
- Bake uncovered, at 350 degrees for 1 hour.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
The Great Onion Casserole Caper
There I was, stuck in my kitchen with an odd concoction of ingredients: 4 cups of sliced onions, 1 can of mushroom soup, 1/2 stick of melted butter, 1/2 cup of almonds, and 1 cup of crushed cornflakes. You might think I’d lost a bet or something, but nope, this was entirely voluntary. I was about to embark on the high-stakes mission of creating an onion casserole.
Onions: The Tear-Jerker
First things first, the onions. If you’ve ever sliced onions, you know it’s a true test of your emotional stability. I mean, who knew the simple act of chopping a vegetable could turn you into a sobbing mess? But there I was, shedding tears over my cutting board like a contestant on a reality TV show. Note to self: invest in some goggles.
Soup and Almonds: The Unexpected Duo
Next up was the mushroom soup and almonds. Now, I know what you’re thinking: “Who in the right mind combines soup and nuts?” Well, my friends, it’s time to throw your culinary inhibitions to the wind. The creamy mushroom soup mixed with crunchy almonds creates a textural symphony that will make your tastebuds dance. Think less ‘awkward prom duo’ and more ‘Fred Astaire and Ginger Rogers.’
Cornflakes and Butter: The Crunchy Finale
The final act of this culinary drama was adding the crushed cornflakes and melted butter on top. The butter, in all its golden glory, was ready to work its magic, creating that perfect, crispy topping. As for the cornflakes, well, let’s just say they were about to go on a wild ride. From breakfast heroes to casserole topping rebels, they were in for a serious identity shift.
Into the Oven: The Fiery Showdown
With everything assembled in the casserole dish – onions playing the base note, mushroom soup and almonds adding some quirky harmony, and cornflakes and butter prepping for their crunchy solo – it was finally time for the oven. I set it to 350 degrees and started the countdown: one hour until the curtain call.
The Aftermath: The Taste Test
As I pulled the casserole from the oven, I was met with the delightful aroma of baked onions, mushroom soup, toasted almonds, and buttery cornflakes. The once separate ingredients had united to form a culinary masterpiece. And the taste? Well, let’s just say that onions have never been so appealing.
So there you have it, my tale of culinary bravery, onion-induced tears, and cornflake transformations. Go forth and cook, my friends. Just remember to bring your goggles and your sense of humor.
