Mouth-Watering Southern Sweet Onion Casserole Recipe


4 large Vidalia onions halved and sliced 1/4-inch thick (900g)

2 tablespoons unsalted butter 28g

3 eggs

1 5 oz can of evaporated milk (148ml)

1 cup Ritz crackers crumbled (100g)

1 1/2 cups cheddar cheese grated (170g)

1 teaspoon salt

1/4 teaspoon pepper

For the Topping:

1 cup Ritz crackers crumbled (100g)

3 tablespoons butter melted (42g)


Preheat oven to 375°F (190°C) and grease a 9×13-inch (23x33cm) baking dish with nonstick spray.

Place onions in a saucepan and add water just to cover. Bring to a boil, reduce heat, and let simmer for 8 minutes. Drain and toss onion slices with butter.

In a large bowl, whisk together eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt, and pepper. Stir to mix.

Transfer the mixture to the prepared baking dish.

For the topping, toss together cracker crumbs and melted butter. Sprinkle over the casserole.

Bake until set in the center and the top is golden brown, about 45 minutes.


To make this recipe vegetarian, you can substitute unsalted butter with plant-based butter.This casserole can be served as a side dish or a main course for a vegetarian meal.

If you want to add some more flavors to the dish, you can try adding some diced bacon or ham to the onion mixture before baking.

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it in the oven at 350°F until heated through.

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