Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

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

Food

Rosemary and Goat Cheese Strata

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

Community Cookbook Series

Vidalia Onion Casserole

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

by

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.

Note: Memories of Food, People, & Places is no longer in print.

print it

This story was published on May 27, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.