Ingredients
6 medium onions, sliced1 cup diced celery8 tablespoons butter, divided1/4 cup all-purpose flour1 teaspoon salt1/8 teaspoon pepper1-1/2 cups milk1/3 cup grated Parmesan cheese1/2 cup chopped pecans
Preparation
In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.
In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.
Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
