Cheesy Vidalia Onion Casserole
This creamy, cheesy casserole features sweet Vidalia onions and rich cheddar, creating an irresistible comfort food that's perfect for gatherings or family dinners.
Servings 6 servings
Calories 350kcal
Ingredients
Main Ingredients
- 4 large Vidalia onions Sweet and aromatic onions that add rich flavor.
- 2 tablespoons unsalted butter For creamy richness.
- 3 large eggs Bind the ingredients together.
- 1 can evaporated milk (5 oz.) Adds luscious creaminess.
- 1 cup crumbled Ritz crackers Adds texture and crunch.
- 1.5 cups shredded cheddar cheese (6 oz.) For gooey cheesiness.
- 1/2 teaspoon salt Balances sweetness.
- 1/8 teaspoon pepper For a subtle kick.
Topping Ingredients
- 1 cup crumbled Ritz crackers For crunchy topping.
- 3 tablespoons unsalted butter, melted Ensures the topping is golden and delicious.
Instructions
Preparation
- Preheat your oven to 375°F.
- Slice off the root and stem ends of the Vidalia onions. Cut them in half vertically and peel away the skins. Chop the onions into slivers.
- Place the chopped onions in a saucepan, cover with water, and bring to a boil. Simmer for 8 minutes, then drain and toss with 2 tablespoons of butter.
Mixing
- In a large mixing bowl, beat the eggs with the evaporated milk until fluffy. Add the cooked onions, crumbled Ritz crackers, shredded cheddar cheese, salt, and pepper. Mix until well combined.
Assembly
- Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Mix the additional crumbled Ritz crackers with melted butter, then sprinkle this mixture over the casserole.
Baking
- Bake for about 45 minutes or until the center is set and the top is golden brown.
- Let it sit for a few minutes before serving.
Notes
Choose fresh Vidalia onions for the best flavor. Drain the onions well to avoid a watery casserole. Allow the casserole to rest to enhance flavors. Healthier alternatives include using olive oil instead of butter for a vegan version.