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Vidalia Onion Casserole

By Paula Deen


A Vidalia Onion Casserole is just what suppertime needs on a spring or summer night. It’s a cinch to make and full of sweet onion flavor.

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Servings: 4-6


  • 4 large Vidalia onion, quartered
  • 1/4 cup Butter
  • 3 tablespoons Butter, melted
  • 3 large eggs
  • 1 (5-ounce) can evaporated milk
  • 30 round buttery crackers, crushed and divided
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 375°. Butter a 1 1/2-quart baking dish.

In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes, drain.

In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.

In a medium bowl, whisk together eggs and evaporated milk. Add onion, half of crushed crackers, cheese, salt and pepper. Spoon mixture into prepared dish.

Bake for 35 minutes. In a small bowl, stir together melted butter and remaining crushed crackers. Sprinkle onto casserole, and bake until lightly browned, about 15 minutes more.

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