Vidalia Onion Casserole

Name: Vidalia Onion Casserole
Yield: serves 4-6
Ingredients: 4 large Vidalia onions, quartered; 7 tablespoons butter; 3 eggs; One 5-ounce can evaporated milk; 1 tube Ritz Crackers, crushed; 1 1/2 cups grated Cheddar cheese; Salt and pepper

December 14, 2011

Recipe information

Yield
serves 4-6

Ingredients

4 large Vidalia onions, quartered

7 tablespoons butter

3 eggs

One 5-ounce can evaporated milk

1 tube Ritz Crackers, crushed

1 1/2 cups grated Cheddar cheese

Salt and pepper

Preparation

Boil the onions until tender; drain. Heat 4 tablespoons of the butter in a skillet and sauté the onions. Beat the eggs and milk together. Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste. Bake in a buttered casserole at 375 degrees for 35 minutes. Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs. Top the casserole with the buttered crumbs and bake for 15 minutes longer.

Paula Deen's Kitchen Classics

TagsCasserole Southern American Onion Root Vegetable Vegetable Cheddar Cheese Dairy Side Dinner Nut Free Vegetarian Easy Oven Bake Spring Summer Cookbooks

Recipe notes

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