Vidalia Onion Casserole

Vidalia Onion Casserole

1/2 C. butter

3-4 Vidalia onions sliced 1/4″ thick

15 saltines, crushed

1 can cream of mushroom soup

1/2 c. milk

2 eggs, beaten

1 C. shredded sharp Cheddar cheese

Melt butter in large skillet, sauté onions over medium heat until clear.

Reserve 3 tbs. saltines for topping and place remaining crumbs in bottom of lightly greased 2 quart casserole. Remove onions from pan with slotted spoon. Add soup & onions in alternating layers until full. Combine milk and eggs and pour over onions. Top with cheese and remaining crumbs.

Bake at 350°F. for 25-30 minutes till browned and bubbly.

Serves 6.


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