"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vidalia Onion Casserole Recipe

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This recipe for Vidalia Onion Casserole, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Stryker
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 large Vidalia onions
1 stick margarine
Parmesan cheese - Kraft grated
Crispy buttery crackers

Directions:
Directions:
Peel and slice onions into thin rings, saute onions in margarine until limp or opaque. Power half of onions into 1 1/2 quart casserole. Cover with Parmesan cheese. Then crushed crackers. Repeat layers and bake uncovered in oven at 325 until golden brown. About 30 minutes. Makes 6 servings.

 

 

 

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