This recipe for Vidalia Onion Casserole, by Norma Stryker, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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 325º until golden brown. About 30 minutes. Makes 6 servings.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.