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Vidalia Casserole Recipe

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Georgia is famous for the sweet onions grown in the Vidalia area. My family looks forward to the time these onions are available to use in salads and casseroles.

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Vidalia Casserole Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4-6 Servings

15 20 35

Ingredients

4 to 5 large Vidalia or sweet onions, sliced 1/4 inch thick
1/4 cup butter
1/4 cup sour cream
3/4 cup grated Parmesan cheese
10 butter-flavored crackers, crushed

Directions

In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream.
Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 198 calories, 14 g fat (8 g saturated fat), 35 mg cholesterol, 323 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Vidalia Casserole in Country April/May 1997, p51

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Reviews for Vidalia Casserole

Vidalia Casserole

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(1-6) of 6 reviews

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Reviewed on Jun. 16, 2013 by parksville

Vidalia onions are out of season here so I used Texas Sweet. We liked this recipe a lot. Did not have crackers so used 1-1/2 c. French fried onions on top as suggested below. Will make again.

Reviewed on Nov. 08, 2011 by Miss Silky

This is now my family's favorite and I will forever be asked to bring this dish. I added swiss cheese on top of the parmesan cheese and it really popped. I also used french fried onions on top as I had no crackers. You can't get too much onion!

Reviewed on Mar. 15, 2011 by frankieb

After raving over this side dish, he could not believe there were only 5 ingredients. We have added this recipe to our 'favorites' recipe box and make it often.

Reviewed on Jan. 09, 2010 by janl88

This is a great side with steak and on baked potatoes. I did add a few sliced mushrooms to the onion mixture in the skillet. But I love onion and mushrooms together!!!

Reviewed on Jan. 06, 2010 by zellmour

Absolutely delicious. I wouldn't change a thing.

Reviewed on Apr. 25, 2009 by serene1

We have made this casserole several times. It goes great with steaks, prime rib even hamburgers. My family loves this recipe. MN