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vidalia onion casserole
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Vidalia Onion Casserole

Perfect as a side dish or entree'
Course Side Dish, Vegetable
Cuisine All-American
Keyword Cabot Cheese, onions, Ritz crackers, Vidalia Onions
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 4-6 large Vidalia onions
  • 2 tablespoons unsalted butter
  • 3 eggs
  • 1 5 oz can evaporated milk
  • 1 cup crushed Ritz crackers
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon smoky paprika
  • Crumb Topping:
  • 1 cup crushed Ritz crackers
  • 3 tablespoons unsalted butter melted

Instructions

  • Slice off root and stem end of onions; remove outer skins. Place onion halves on cutting board with cut sides down and slice onion halves into slivers about 1/4-inch to 1/2-inch thick.
  • Place onions in a saucepan and add water to just cover. Bring to a boil; reduce heat and simmer 8 minutes. Drain well.
  • Toss warm onions with the 2 tablespoons butter.
  • While onions cook, beat the eggs and evaporated milk together in a large bowl.
  • Add the warm cooked onions, cracker crumbs, shredded cheese, salt, and pepper. Stir to combine.
  • Place onion mixture in a 9x13-inch baking dish coated with non-stick cooking spray.
  • Prepare Crumb Topping:
  • Combine cracker crumbs and melted butter.
  • Sprinkle evenly over the top of the casserole.
  • Bake: Bake at 375 degrees for 45 minutes, until set in the middle and golden brown.

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