We southerners have figured out how to make casseroles out of everything. We have casseroles out of squash, zuccini, brocoli, sweet potato, regular potato, pineapple... Over the weekend at Jasper, I tried a new casserole at Jasper. It turned out pretty good and, in honor of our Southern heritage (whether born or married in), here is a YUMMY Vidalia onion casserole recipe to try. Oh, and it's Paula Deen.
Vidalia Onion Casserole
4 large Vidalia onions, quartered
7 tablespoons butter
1 - 5oz can evaporated milk
1 tube Ritz Crackers, crushed (I subbed whole wheat crackers cause I didn't want to buy a whole box of Ritz)
1.5 cups grated cheddar cheese
Salt & pepper
Boil the onions until tender; drain. Heat 4 tablespoons of the butter in a skillet and saute the onions. Beat the eggs and milk together. Add the onions, half the cracker crumbs, the cheese, and salt and pepper to taste. Bake in a buttered casserole at 375 for 35 minutes. Melt the remaining 3 tablespoons butter and stir into the remaining cracker crumbs. Top the casserole with the buttered crumbs and bake for 15 minutes longer. Enjoy!