• Matt Hulsman
  • May 27, 2011

Vidalia Onion Casserole

This casserole recipe comes from Memories of Food, People, & Places.

Edith Lee Casey

Vidalia Onion Casserole

  • 3 or 4 Vidalia onions, peeled, sliced, and ringed
  • 1 stick butter
  • 1 envelope Ritz crackers, crushed
  • ¼ cup butter, melted
  • 1 cup Monterey Jack or cheddar cheese, grated

Sauté onions in a stick of butter until tender. Crush crackers into additional melted butter. Layer onions, cracker crumbs, and cheese. Repeat until out of ingredients. Bake for 20 minutes until hot and cheese is melted.

— Edith Lee Casey

Additional recipes from Memories of Food, People, & Places that appeared originally with this one:
Cucumber Salad
Butterscotch Squares
Swift Creek Burgers

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