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Mouth-Watering Southern Sweet Onion Casserole Recipe



4 massive Vidalia onions, halved and sliced ​​1/4 inch thick (900 g)

2 tablespoons unsalted butter 28g

3 eggs

1 can 5 oz evaporated milk (148 ml)

1 cup crumbled Ritz crackers (100g)

1 1/2 cup grated cheddar cheese (170g)

1 teaspoon of salt

1/4 teaspoon pepper

For garnish :

1 cup crumbled Ritz crackers (100g)

3 tablespoons melted butter (42g)


Preheat oven to 375°F (190°C) and grease a 9×13 inch (23x33cm) baking dish with nonstick spray.

Place the onions in a saucepan and add water simply to cowl. Deliver to a boil, cut back the warmth and simmer for 8 minutes. Drain and toss the onion slices with the butter.

In a big bowl, whisk collectively the eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt and pepper. Stir to combine.

Switch the combination to the ready baking dish.

For the filling, mix cracker crumbs and melted butter. Sprinkle over the casserole.

Bake till heart is about and high is golden brown, about 45 minutes.


To make this recipe vegetarian, you may change the tender butter with vegetable butter. This casserole will be served as a facet dish or as a important dish for a vegetarian meal.

If you wish to add extra taste to the dish, you may strive including diced bacon or ham to the onion combination earlier than cooking.

This casserole will be made forward and saved within the fridge for as much as 3 days. Merely reheat it in a 350°F oven till piping scorching.

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