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Onion Casserole

Servings: 6


1 large sweet onion, Vidalia or yellow
1/4 cup butter
1-1/2 cups corn muffin mix (small box)
1 egg, beaten
1/3 cup milk
1 cup cream-style corn (small can)
2 drops hot pepper sauce
1 cup sour cream
1/4 teaspoon dill weed
1 cup Wisconsin sharp cheddar cheese, grated
1 package frozen broccoli, thawed and drained

Cooking Directions:

Peel onion and slice thinly. Sauté slowly in butter until soft. Set aside. Combine muffin mix, egg, milk, corn and hot pepper sauce. Mix well.

Place mixture in an 8-inch square pan that is 2 inches deep and has been sprayed with oil. Add sour cream, dill weed, 1/2 cup of grated cheddar and thawed broccoli to sautéed onion. Mix well.

Spread evenly over muffin batter. Sprinkle with remaining cheese. Bake uncovered at 425°F for 35 minutes. Serve warm.

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