Vidalia Onion Casserole

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!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 4 large vidalia onions , quartered
• 7 tablespoons butter
• 3 eggs
• 1 (5 ounce) can evaorated milk
• 1 (4 ounce) package Ritz crackers , crushed
• 1 ½ cups grated cheddar cheese
• salt
• pepper

Directions:

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

Reviews

[Mysterygirl]

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.

[Vicki in Minnisota]

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.