Vidalia Onion Casserole

This casserole recipe comes from Memories of Food, People, & Places, featured in the June 2011 issue of Our State.

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3 or 4 Vidalia onions, peeled and sliced into rings
1 stick butter
1 envelope Ritz crackers, crushed
¼ cup butter, melted
1 cup grated Monterey Jack or Cheddar cheese

Sauté onions in butter until tender. Crush crackers into additional melted butter. Layer onions, cracker crumbs, and cheese in a casserole dish, repeating until all ingredients are used. Bake at 350° 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

This recipe originally appeared in the June 2011 issue of Our State (vol. 79, no. 1). Click here to see the full issue, or jump to the recipe page here.

For more casserole recipes, visit ourstate.com/casseroles.

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Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

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