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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat the oven to 425 degrees F.

2Butter 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.

3Remove 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.

4In 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.

5Bake for 35-40 minutes or until top is golden brown and bubbly.

6To 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