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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vidalia Onion Casserole Recipe

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This recipe for Vidalia Onion Casserole is from Joan Stewart's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter or margarine
4 medium Vidalia onions, sliced in 1/4" rings
15 saltine crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2 - 3/4 cup milk
1 cup shredded sharp cheddar cheese
Directions:
Directions:
Melt butter in a large fry pan. Saute onions over medium heat until clear.

Reserve 4 tbsp. of cracker crumbs and place remaining crumbs in the bottom of a lightly greased 2 qt. casserole.

Remove onions from pan with a slotted spoon. Add soup and onions in alternating layers until full. Combine eggs and milk and pour over onions. Top with cheese and remaining cracker crumbs.

Bake at 350º for 20-30 minutes or until brown and bubbly.
Number Of Servings:
Number Of Servings:
6 -- 343 calories/serving

 

 

 

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