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Vegetable Casseroles

Lynn's Onion Casserole

2 1/2 pounds small white onions, peeled, about 32 
1/4 cup butter 
1/4 cup flour 
1 teaspoon salt 
2 cups milk 
1 cup (4 ounces) shredded American or process mild Cheddar cheese 
1/2 cup bread crumbs tossed with 1 tablespoon melted butter 
Cook the peeled onion in boiling salted water until just tender, about 25 minutes. 

Drain well then transfer to a buttered baking dish, about 1 1/2 quart size. Melt the 1/4 cup butter in saucepan; stir in flour and salt until smooth. Add milk, stirring constantly, and continue cooking until smooth and thickened. Add cheese and continue cooking and stirring over low heat until cheese is melted and blended. Pour sauce over the onions then top with the buttered bread crumbs. Bake at 350° for about 25 minutes, or until thoroughly heated and lightly browned.

Always have a plan, and believe in it. Nothing happens by accident.

- Chuck Knox