Vidalia Onion Casserole

  • By Edith Lee Casey
  • Photography by Matt Hulsman

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

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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This entry was posted in June 2011, Recipes. Bookmark the permalink.

2 Responses to Vidalia Onion Casserole

  1. A says:

    Bake at what temp ?

  2. Pingback: Readers’ Choice: Our State‘s Best of 2011 Winners | Our State Magazine

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