3 cups thinly sliced onion
1 (10-3/4 ounce) can Healthy Request Cream of Mushroom Soup
3/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup Kraft Reduced Fat Parmesan Style Grated Topping
1 (2-ounce) jar chopped pimiento, undrained
1 teaspoon dried parsley flakes

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish
with butter-flavored cooking spray. Arrange onions in prepared
baking dish. In a small saucepan, combine mushroom soup, Cheddar
cheese, Parmesan cheese, undrained pimiento, and parsley flakes.
Cook over medium heat until cheese melts, stirring often. Evenly

spoon hot sauce over onion. Bake for 45 to 50 minutes or until
onions are tender. Place baking dish on a wire rack and let set
for 5 minutes. Divide into 6 servings.

Serves 6 - Each serving equals:
HE: 1 Vegetable, 2/3 Protein, 1/4 Slider, 18 Optional Calories
103 Calories, 3 gm Fat, 5 gm Protein, 14 gm Carbohydrate,
339 mg Sodium, 227 mg Calcium, 2 gm Fiber

Diabetic Exchanges: 1 Vegetable, 1 Meat, 1 Starch/Carbohydrate