Minnie's Onion Casserole
2 Large Vidalia or Sweet Onions cut into rings
1/2 cup of butter or margarine
1 cup (8 oz.) Sour Cream
1/2 cup milk
1/2 tsp. dill weed
1/4 tsp. salt
2 cups (8 oz) shredded cheddar cheese - divided
(Minnie used sharp and about 3 cups)
1 egg, slightly beaten
1 can (14-3/4 oz.) cream style corn
1 pkg. (6 or 7 oz.) cornbread/muffin mix
4 drops hot pepper sauce (optional)
(Minnie used a couple of dashes of chili powder instead)
In a large skillet, saute onions in butter until tender. In small bowl, combine the sour cream, milk, dill and salt,
stir until blended. Stir in 1 or 1-1/2 cups of cheese. After onions are tender, stir in this mixture. Remove from heat
and set aside.
In a bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a buttered 13x9x2 inch baking dish.
Spoon onion mixture on top. Sprinkle with remaining cheese. Bake uncovered at 350 F. for 45-50 minutes or top is set and
lightly brown. Let set for 10 minutes before cutting.
Yields 12-15 servings.
submitted by Becky Enders 6-24-2008