1 pound corn casserole
1 pound shredded Cheddar cheese
4 medium onions, sliced
1/2 cup butter
1 cup milk
salt and pepper to taste
1 tablespoon dried minced onion
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the shredded cheese, onions, butter, milk, salt and pepper. Form mixture into 4 small corn tortillas or 8 slices of croissant.
Place some of the shredded cheese on each side of each tortilla. Wrap the piece of cheese around a portion of the corn casserole. Roll the remaining portion of cheese over the casserole.
Place the lettuce on top of the casserole. Spoon the balsamic vinegar over the lettuce and toss to coat, then sprinkle with cornstarch.