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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Another goodie pulled from mom's files. She made along side her roasted beef or alongside a fresh ham. With spring asparagus, it is a cherished side dish, especially when we can use a Vidalia. Ingredients:
7 cups of chopped onions |
1 red bell pepper, chopped |
4 tbsp. of butter |
3 1/2 cups of grated white cheddar cheese |
1 1/2 cups of heavy cream |
1 egg, plus 2 egg yolks |
chopped pimento for garnish (or use roasted red pepper strips) |
1 tsp of seasoning salt |
paprika for garnish |
Directions:
1. Saute the onions and the red pepper in foaming hot butter over low-medium heat for 15 minutes until completely soft but not browned.
2. Place half the cheese in a buttered 2 quart casserole.
3. Top with the wilted onions and peppers.
4. Top with remaining cheese.
5. Combine cream, eggs, minced peppers (or pimentos), salt to make a custard sauce.
6. Pour sauce over cheese layer.
7. Sprinkle with paprika.
8. Bake in preheated 400 degree oven for 10 minutes, lower heat to 325 and continue to bake 25 minutes longer.
9. Rich creamy, savory delicious! Also good with roasted leg of lamb.
10. Have been known to top with a bit of bread crumb and a bit of parmesan to make a crust.
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