1 cup chopped onion
4 cups cornflakes cereal for decoration
1 cup shredded Cheddar cheese
2 teaspoons dried minced onion
salt and pepper to taste
1 (3 ounce) can tomato paste
1 (4 ounce) can mushroom sauce
2/3 cup chicken broth
1/4 cup milk
1/4 cup diced green chile peppers
1/4 cup chopped fresh parsley
1 teaspoon dried basil
In a medium bowl, combine onion, cereal, cheese, onion salt, pepper, tomato paste, mushroom sauce, chicken broth, milk, chile peppers, parsley and basil. Mix together well. Cover and refrigerate overnight. Preheat oven to 400 degrees F (200 degrees C).
When dinner rolls out, bring a large pot of lightly salted water to a boil. Add cornflakes cereal and stir until lightly browned. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a large baking sheet and grease and flour the foil.
Bake cornflake cereal in the preheated oven 8 hours or overnight in the preheated oven.