Originally posted by kohala
What's up folks? With Thanksgiving around the corner here in the USA, I thought I'd see soem new posts.
Well, here are a few recipes from what I will be serving for Thanksgiving!

Stuffed Onions

4 large onions (about 3/4 pound each)
1/4 cup cream
Salt and pepper
1 cup bread crumbs
1/2 cup vegetable broth
1 1/3 cups mashed potatoes
1/4 cup of shredded cheddar cheese plus enough to sprinkle

Preheat the oven to 425 degrees F.
Cut the top 1/2-inch from each onion, peel the onions, and with a melon-ball cutter scoop out the centers, reserving
the onion pieces, leaving 2 layers of onion or 1/3-inch-thick shells, leave the bottoms slightly thicker. Chop and
transfer the reserved onion pieces to a 13 by 9-inch glass baking dish. Drizzle the broth over them, and arrange the
onion shells, inverted on top. Cover the dish tightly with foil and bake the onions in the middle of the oven for 45 to
50 minutes, or until the shells are just tender. Remove and reserve the shells. In a sauce pan, mix the chopped onion
pieces, the cream, bread crumbs, salt and pepper, to taste. Cook mixture until thick and boiling. Remove from heat
and mix in mashed potatoes and 1/2 cup of cheese.
Stuff onions with mashed potato mixture. Back in oven for 35 minutes. Remove from heat and sprinkle more cheese
on top. Serve hot!

Asparagus Casserole

1 can of Long Asparagus
1 1/2 cup mushroom soup
5 tablespoons bread crumbs
1/2 teaspoons garlic powder
3/4 cups shredded cheddar cheese
1 can onion rings

Preheat oven to 400 degrees F.
In mixing bowl mix mushroom soup, bread crumbs, garlic powder, and 1/2 cup of cheese. Arrange
asparagus spears in casserole dish. Pour soup mixture over asparagus. Cook in oven for 50 minutes or until
Bubbly and semi firm. Remove from oven, cover with the remaining 1/4 cup of cheese and 1 can of onion
rings. Put back in oven for 10 minutes. Remove and serve hot!