Onion Shortcake

Kelly Lollman

By
@kelollman

I made this for Thanksgiving many years ago and misplaced the recipe. I've just found it and am posting so that I can't lose it again!!
This is a rich dish, but oh, so yummy! I will be making it soon, no need to wait for a holiday.
The original recipe called for 1/4 cup minced fresh dill, which was a little overpowering to me. I've reduced the measurement by half for dried dill.


Featured Pinch Tips Video

Comments:

Serves:

10

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/2 c
butter
2 large
onions, sliced thin
8 oz
cheddar cheese, shredded
8 oz
sour cream
1 1/2 Tbsp
dill, dried
1/4 tsp
salt
1 large
egg
8 1/2 oz
cornbread mix
14 1/2 oz
cream-style corn
1/2 c
milk
4 dash(es)
tabasco sauce

Directions Step-By-Step

1
Preheat the oven to 425 degrees F.
2
Butter a 2 1/2 quart baking dish. In a large skillet, melt the 1/2 cup butter over medium heat. Add sliced onions and cook until softened, about 5-6 min.
3
Remove from heat and stir in 4 oz (about 1 cup) of the cheese. Add the sour cream, dill and salt, stirring until just combined. Set aside.
4
In another bowl, lightly beat the egg. Stir in the cornbread mix, corn milk and Tabasco. Spread this mixture in the buttered baking dish. Add the cheese mixture, and top with the remaining shredded cheese.
5
Bake for 35-40 minutes or until top is golden brown and bubbly.
6
To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy