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Corn Stuffed Onions

American.Gourmet's picture
Ingredients
  Onions 6 Medium
  Canned whole kernel corn 12 Ounce, drained (1 Can)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Chopped canned pimiento 2 Tablespoon
  Processed american cheese 4 Ounce, shredded to make 1 cup
Directions

GETTING READY
1. Pre-heat the oven to 400° F.
2. With a scooping knife, scoop out the centers of the onions.
3. Fill the onion hollows with corn. Keep the remaining corn for future use.
4. Chop the scooped out centers finely to make 1 cup of chopped onions.

MAKING
5. Take a 9 x 9 x 2-inch baking pan and place the stuffed onions.
6. Add 2 tablespoons of water and cover the pan.
7. In the pre-heated oven, bake the mixture for 1 hour.

FINALIZING
8. In a saucepan, place the chopped onions and butter.
9. Cook the onions.
10. Add flour, salt, and pepper and stir them in.
11. Now add the milk.
12. Cook till the sauce is thickened.
13. Add the extra corn and pimiento.
14. Increase the heat and return the sauce to bubbling.
15. Now stir in the cheese gradually, till it melts.

SERVING
16. Place the baked onions on the serving platter.
17. Pour the sauce over it and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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