Vidalia Onion Casserole

April 29, 2024 - Country Cooking

Vidalia Onion Casserole – a creamy, cheesy sweet onion filling is topped with a buttery cracker crumb topping to make a fantastic spring side dish casserole.

Typically onions are used in small amounts to flavor other ingredients. But I love them as the star of the show. Especially sweet onions. Their flavor is so mild and delicious.

Do I Have To Use Vidalia Onions?

No. You can use any type of sweet onion for this recipe. You do want to be sure to use a sweet onion though and not a yellow or white onion.

How To Make Vidalia Onion Casserole

Cut the onion. Whether you slice or dice the onion doesn’t really matter. You want them to be cut up enough that the casserole is easy to eat but you don’t want to dice them too small or slice them too thin.

Boil the Onion. This precooks the onion a little and gets the onion even milder in flavor.

Cook the onion in butter. You’re not trying to caramelize the onion, just get them soft. Five minutes is plenty of time.

Mix together the filling. Whisk together egg and evaporated milk. Then add in Ritz crackers, cheddar cheese, Parmesan cheese, salt, pepper, and onions.

Assemble and bake. Transfer to a baking dish, add cracker topping and bake 20 to 25 minutes.

Make It Spicy

If you want to make this casserole spicy, add 1/4 to 1/2 teaspoon of cayenne pepper or crushed red pepper flakes.

How To Serve Vidalia Onion Casserole

This casserole goes great with any meal and works well as a holiday side dish. I especially like it for Easter.

Make In Advance

The casserole filling can be made up to 48 hours in advance. Cover with plastic wrap and refrigerate. Don’t forget to add the cracker topping just before baking.

Southerners love their casseroles. Try these other casserole favorites.

Old-Fashioned Cabbage Casserole

Southern Broccoli Casserole

Yellow Squash Casserole

Cheddar Corn Casserole

Lima Bean Casserole


Vidalia Onion Casserole

Vidalia Onion Casserole – a creamy, cheesy sweet onion filling is topped with a buttery cracker crumb topping to make a fantastic spring side dish casserole.
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Servings 8
Calories 311kcal


3 to 4 large Vidalia onions3 tablespoons butter3 large eggs1 (5-ounce) can evaporated milk1 cup crushed Ritz crackers1 cup shredded sharp cheddar cheese½ cup shredded Parmesan cheese½ teaspoon salt¼ teaspoon black pepper


1 cup crushed Ritz crackers2 tablespoons melted butter


Cut the ends off the onions. Place each one flat side down and cut in half.

Place each onion half flat side down and cut in half again so that you have quartered the onion. Now cut each piece in ¼ to ⅓-inch slices.

Note: You could also dice the onion using a large dice. You just want the pieces to be cut up enough that it is easy to eat the casserole, but big enough that the pieces still have some substance to them.

Place onion in a pot and cover with water. Bring to a boil for 5 minutes. Drain well.
Melt butter in a large skillet. Add onion and cook over medium heat for 5 minutes. Set aside.
Preheat oven to 350 degrees and grease a 9×13-inch casserole dish.
In a large bowl, whisk together eggs and evaporated milk. Mix in Ritz crackers, cheddar cheese, Parmesan cheese, salt, pepper and onions.
Transfer mixture to prepared baking dish.

In a small bowl combine cracker crumbs and melted butter for topping. Sprinkle on top of casserole.

Bake for 20 to 25 minutes.


Calories: 311kcal | Carbohydrates: 22g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 591mg | Potassium: 270mg | Fiber: 1g | Sugar: 9g | Vitamin A: 559IU | Vitamin C: 6mg | Calcium: 262mg | Iron: 1mg

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