This Vidalia Onion Casserole is the ultimate comfort food, combining the natural sweetness of fresh Vidalia onions with a rich, savory egg and milk custard. The dish features a crunchy base of buttery club crackers that soaks up the flavorful juices as it bakes, creating a delightful contrast in textures. Topped with melted sharp cheddar cheese and a dusting of paprika, it offers a warm, inviting aroma that fills the kitchen. Perfect for a cozy weeknight dinner or a hearty side dish at a family gathering, this recipe is simple yet deeply satisfying. It brings a home-style warmth to your table, proving that sometimes the best meals come from humble, pantry-friendly ingredients combined with care and technique.
Vidalia Onion Casserole
Description
This Vidalia Onion Casserole is the ultimate comfort food, combining the natural sweetness of fresh Vidalia onions with a rich, savory egg and milk custard. The dish features a crunchy base of buttery club crackers that soaks up the flavorful juices as it bakes, creating a delightful contrast in textures. Topped with melted sharp cheddar cheese and a dusting of paprika, it offers a warm, inviting aroma that fills the kitchen. Perfect for a cozy weeknight dinner or a hearty side dish at a family gathering, this recipe is simple yet deeply satisfying. It brings a home-style warmth to your table, proving that sometimes the best meals come from humble, pantry-friendly ingredients combined with care and technique.Ingredients
Directions
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Lightly spray a 9x13-inch baking dish with cooking spray.
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Crumble the club crackers by hand and spread them evenly across the bottom of the prepared baking dish.
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Melt half of the butter and pour it evenly over the crumbled crackers.
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Chop the Vidalia onions into small pieces.
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Melt the remaining half of the butter in a skillet over medium heat.
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Add the chopped onions to the skillet and sauté until softened and translucent, about 5-7 minutes.
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Spread the sautéed onions evenly over the cracker layer in the baking dish.
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Season the onions with salt and pepper to taste.
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In a mixing bowl, whisk together the eggs and skim milk until well combined.
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Pour the egg and milk mixture evenly over the onions and crackers.
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Top the casserole with grated sharp cheddar cheese.
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Sprinkle paprika evenly over the top for color and flavor.
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Bake in the preheated oven for 35 to 45 minutes, or until the custard is set and the top is golden brown.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 554.9kcal
- % Daily Value *
- Total Fat 42.9g66%
- Saturated Fat 21.5g108%
- Cholesterol 445.2mg149%
- Sodium 565.7mg24%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 1.4g6%
- Sugars 8.8g
- Protein 19.9g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "Parika Salt Pepper Spray" which is interpreted here as standard cooking spray, salt, and pepper.
While the ingredient list does not explicitly specify the quantity of cheese, a standard 1-2 cups of grated sharp cheddar is recommended for even coverage.
Allow the casserole to rest for 5-10 minutes after removing from the oven before slicing to allow the custard to fully set.
For a richer flavor, you can substitute half of the skim milk with half-and-half or cream.
