1 cup margarine, divided
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
3/4 teaspoon dried rosemary
3 eggs
1/2 cup vegetable oil
1 onion, chopped
1 small green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 cup cornflakes cereal
1/2 cup chopped celery
1/2 tablespoon dried parsley
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped pecans
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together the margarine and brown sugar until light and fluffy. Mix in the salt, thyme, rosemary, eggs, oil, onion, bell pepper, Worcestershire sauce, lemon juice, cornflakes cereal, celery, parsley and almonds. Transfer to the prepared pan.
Bake at 350 degrees F (175 degrees C) for about 1 hour or until toothpick inserted into middle of the casserole comes out clean.
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