Tuesday, July 20, 2010

Gotta love Southern cookin'

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
3 eggs
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!

1 comment:

  1. Holy yummy Hailes! Vidalia are hard to come by out here as you may imagine but I might have to try this on these westerners. All you had to say was Paula Deen and I knew it would be delicious AND buttery. I think she uses a stick of butter in all her recipes. This must be her light version since it's only 7 TBSP. :)