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