apple and onion casserole
I've been packing things up to move; that means I keep running across stuff I haven't seen in years, sometimes decades. This recipe was in The Atlanta Journal- Constitution back in 1993. It's quite Farmer Boy-ish. The blurb with the recipe says it's "a wonderful bake-and-take dish. It makes a lot and would be good for those holiday family covered-dish meals." Of course, if you don't have to feed a threshing crew, it's easy to cut the recipe in half.

Ingredients: 7 Granny Smith apples, 8 slices bacon, 1/2 cup dry bread crumbs (white or wheat), 1/4 teaspoon salt, 2 tablespoons butter, 8 medium onions (peeled and thinly sliced), 1 beef bouillon cube, 1/2 cup boiling water. Optional topping: 3 cups bread cubes, 1/3 cup butter, 3 tablespoons grated Parmesean cheese.

Wash, core, and slice apples. Fry bacon until crisp, then crumble. Saute bread crumbs seasoned with salt in butter for two minutes. In a 3-quart caserole, alternate layers of onion and apple, sprinkling with crumbs and bacon. End with a layer of onion. Dissolve bouillon cube in boiling water; pour over apple and onion layers. Cover and bake at 375 degrees for 45 minutes.

Meanwhile, make the topping, if using: Saute bread cubes in butter until lightly golden. Sprinkle with cheese. After 45 minutes, remove cover from casserole, arrange croutons on top and bake, uncovered, 15 more minutes. If not using topping, casserole still needs this additional 15 minutes, uncovered.
- posted by pioneergirl at 10:22 PM