Corn Stuffed Baked Onions

Corn Stuffed Baked Onions (Serves 6-8)

by dale reinert

Ingredients

6 medium sweet onions

12 oz. frozen corn (and peppers, if possible)

2 Tbls. butter

1 can cream of celery soup

8 oz. cup sharp Cheddar cheese, shredded

Salt and pepper to taste

Procedure

1. Cut the top third off of each onion and peel the outer layer. Trim the root end so the onion will sit upright and stable in a baking dish.
2. Using a paring knife and teaspoon or a melon baler, gauge out the center of the onion, creating a cavity to be filled by the corn stuffing.
3. In a 2 quart bowl, mix together the corn and peppers, soup, and most of the cheese. Reserve some for topping the onions. Mix together.
4. Melt the 2 tablespoons of butter and brush the onions inside and out to encourage browning.
5. Fill the cavities with the stuffing mixture and top with the remaining choose.
6. Bake at 400 degree until the onion is golden brown on the outside and very tender throughout and the filling is bubbling.