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    You are in: Home / Southern / Vidalia Onion Casserole Recipe
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    Vidalia Onion Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    yooper's Note:

    This recipe comes from "The Lady and Sons, Too" cookbook by Paula H Deen. Paula owns the "Lady and Sons" restaraunt in Savanah, Georgia. The USA Today food critic voted her "top meal of 1999". A great side dish to serve with steak or pork! Southern cooking at it's best!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the onions until tender; drain.
    2. 2
      Heat 4 tablespoons of the butter in a skillet and saute the onions.
    3. 3
      Beat the eggs and milk together.
    4. 4
      Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste.
    5. 5
      Bake in a buttered casserole at 375°F for 35 minutes.
    6. 6
      Melt the remaining 3 tablespoons butter and stir it into the remaining cracker crumbs.
    7. 7
      Top the casserole with the buttered crumbs and bake for 15 minutes longer.

    Ratings & Reviews:

    • on May 27, 2002

      45

      This one has an awesome flavor. Next time though, I am going to see if I can reduce the number of steps so that I don't have to dirty so many dishes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2007

      45

    • on May 23, 2002

      45

      I made this dish and took it to a dinner with friends. Everyone had seconds, it was a hit. It went together very easily and uses common ingredients. It smelled so good too while it was baking. I added another half cup of cheese just because I wanted to use the whole package, but it was fine.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vidalia Onion Casserole

    Serving Size: 1 (214 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.6
     
    Calories from Fat 275
    65%
    Total Fat 30.6 g
    47%
    Saturated Fat 16.5 g
    82%
    Cholesterol 174.5 mg
    58%
    Sodium 467.9 mg
    19%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 6.1 g
    24%
    Protein 13.4 g
    26%

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