- Susan Aaron – recipe contest winner
Susan Aaron of Franklin, CONGRATULATIONS!! Susan submitted a recipe for an Onion Casserole winning the Dill Recipe Contest held at May Mart, sponsored by Restoration Herbs and Franklin Foodie, celebrating Herb of the Year, Dill. The Onion Casserole is a unique recipe and the ingredients play really well off of each other. The sweetness of the cooked onion brought out the sweetness in the cornbread and the dill went great with both the onion and the “corn” of the cornbread. Also, this was an easy recipe to put together, just a few minutes to saute the onions and mix the cornbread ingredients together, after that all that was left was the layering. It smelled heavenly as it baked in the oven. Don’t you just love the smell of sauteed onions? Reminds me of grilled steak… but I digress (sorry!).
Much thanks to everyone who participated. I am also posting Honorable Mentions and their recipes: Esther Russell for her Creamed Cucumbers and Dilled Baby Carrots, and Karen Newman for her Sweet Sourdough Bread with Dill & Onion. See the link below the winning recipe for Esther and Karen’s recipes.
Onion Casserole
ONION CASSEROLE
by Susan Aaron
1 large sweet onion, sliced (I used a huge Vidalia)
1/4 c. butter
1 egg, beaten
1/3 c. milk
1 c. creamed corn
hot sauce to taste (I used Frank’s Red Hot)
1 package of Jiffy Corn Muffin Mix
1 c. sour cream
1-1/2 cups shredded cheddar cheese
4 teaspoons of dillweed or more to taste (Susan dries dill flower heads and crumbles them)
salt to taste
Directions: Preheat oven to 425. Cook onion in butter til tender but not browned (approx. 5 minutes or so). Meanwhile combine the corn muffin mix, milk, egg, hot sauce and creamed corn. Spread the corn muffin mix in a large greased casserole dish (I used a 13×9 pan). Sprinkle 1/2 cup of cheese over the top. Spread the onions evenly over the top of the cheese. Dollop the sour cream over the top of the onions and spread with a spatula. Sprinkle the sour cream with the dill and salt to taste. Top it all off with the remaining cheddar cheese. Bake until brown and bubbly, approx. 30 – 35 minutes. (everybody’s oven is different, in mine it only took 25 min., so adust accordingly) Cut into squares.
My husband loved this. I think it could be used as an appetizer, or something to take to a potluck dinner or as a main dish for lunch served with a salad. Give it a try — it’s a winner!
Thanks for the Honorable Mention. This was my first recipe contest. lol
If you have it again maybe I will win next time. Congratulation to the winner!!
You’re welcome. And you never know, you could win next time. Keep cookin’!
Wonderful Sue! I know you are a very good cook and this has got to be good. I don’t usually cook much but I may have to try this one!
Congrats to you, Susan!! Sounds very tasty. My husband just ground up some of our corn for fresh cornmeal, I’ll have to try out your winning recipe. Looking forward to seeing you at Farmer’s Market! Cheryl
I’m so pleased everyone liked my recipe, I’ve sent the franklinfoodie to all my friends and relatives. Can’t believe how many have already made the casserole. Lisa really made it appealing, especially the pic. Thanks again, Susan