Christine'S Scalloped Onions And Almonds - cooking recipe

Ingredients

4 c. large white Vidalia onions, sliced 1/2-inch thick
1/3 c. blanched, slivered almonds
1 can mushroom soup
2 Tbsp. butter, melted
salt and pepper
1/2 c. cornflake crumbs

Preparation

Cook onion slices in boiling salted water until done.
Drain. Place alternate layers of onions, almonds and soup in greased casserole. Dot each layer sparingly with butter.
Combine cornflake crumbs and melted butter and sprinkle on top. Bake at 350\u00b0 for about 20 minutes.
May be prepared ahead and baked just before serving.
Serves 6.