Onions With Sausage Stuffing
|Onions||2 Pound, peeled (4 Large Sized)|
|Bulk sausage||1⁄4 Pound|
|Herb seasoning||1⁄2 Teaspoon|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Marjoram||1⁄8 Teaspoon, crushed|
In saucepan, cook onions in boiling water 15 minutes; drain.
Cut tops off onions; scoop out centers leaving 1/4-inch thick shell.
Chop onion centers.
In skillet, cook sausage with chopped onion and herb seasoning until done; mix in 1/4 cup soup and crumbs.
Firmly fill onion shells with sausage mixture; arrange in 9-inch pie dish.
Add water to just cover bottom of dish.
Bake at 350°F. for 40 minutes.
Meanwhile in saucepan, combine remaining soup, milk, and marjoram; heat.