Cheese/Onion Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Potatoes make the crust for this pie —serve with fish, ham or chicken

Ingredients

  • 1 frozen Cheese Nest
  • 2 tblsp. melted butter
  • 1 beef bouillon cube
  • ½ c. boiling water
  • 2 c. chopped onions
  • ¼ c. butter or regular margarine
  • 3 tblsp. flour
  • 1 c. milk
  • Salt
  • Pepper

Method

  • Remove wrapper from frozen Cheese Nest. Place in casserole in which it was shaped originally. Drizzle with 2 tblsp. melted butter. Cover and bake in hot oven (400°) 30 minutes. Uncover and bake 30 minutes.
  • In the meantime, dissolve bouillon cube in boiling water. Add onions, cover and simmer until tender; drain.
  • Melt ¼ c. butter in heavy saucepan. Add flour to make a smooth paste. Add milk slowly; stir constantly until white sauce is smooth and thick.
  • Season with salt and pepper. Add drained onions. Spoon onion mixture into baked Cheese Nest for serving.