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–+ servings

Hash-stuffed Onions

Adapted from a recipe in the Casserole Cook Book, page 41.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 medium Bermuda onions, or red onions, I need to research this
  • 1 can corned beef hash, (16 oz / 454 g)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sweet pickle, diced
  • 1 can seasoned tomato sauce, (8 oz / 227 g)

Instructions
 

  • Cut of root end of onions and cut off just a bit of the top end then peel them.
  • Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
  • Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
  • Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
  • Stuff onions with the hash and place them upright in the baking pan.
  • Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
  • Pour sauce over the onions in the pan.
  • Bake for 30 minutes or until onions are tender.
  • Serve and enjoy.

Notes

I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.