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Vidalia Onion Casserole

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

  1. 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
TagsCasseroleSouthernAmericanOnionRoot VegetableVegetableCheddarCheeseDairySideDinnerNut FreeVegetarianEasyOven BakeSpringSummerCookbooks
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