PARMESAN ONION BAKE
Ingredients:
6 onions
1 cup celery diced
1/4 cup flour
1/2 teaspoon salt1/8 teaspoon black pepper
1 1/2 cup skim milk
1/4 cup Parmesan cheese, grated
1/4 cup pecans, chopped
4 tablespoons butter
Directions:
1. Saute onions and celery in 2 tablespoons of butter until tender.
Drain and place in a 2 quart casserole dish.
2. Melt the rest of the butter; stir in flour, salt & pepper until smooth.
3. Gradually stir in milk. Bring to a boil; cook and stir until
thickened.
4. Pour over onions in casserole. Sprinkle with cheese and pecans.
5. Bake, uncovered, 350° for 20-25 minutes.
| Nutrition Facts | ||
| Serving Size: 191g |
% Daily Value |
|
| Calories 170 Calories from fat: 90 | ||
| Total Fat 10g |
15% |
|
| Saturated Fat 4.5g |
23% |
|
| Cholesterol 20mg |
7% |
|
| Sodium 280mg |
12% |
|
| Total Carbohydrate 17g |
6% |
|
| Dietary Fiber 3g |
12% |
|
| Sugars 7g |
|
|
| Protein 5g |
|
|
| Vitamin A 8% Vitamin C 15% | ||
| Calcium 15% Iron 4% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
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