Vidalia Onion Casserole

Now this is a casserole recipe that even I couldn't screw up!!

This one should be a keeper.

I'm still working on the Chuckwagon one in my mind, I'll let you know' but in the mean time enjoy this one.

Be on the look out for Macdaddy's Chili recipe' it's a keeper for sure!!

Got to say "Hi" to Vicky & Steve and "Hello" to all my other readers.

Enjoy.

Macdaddy (think I'll smoke some ribs today)


Makes 6 to 8 side-dish servings

6 large Vidalia onions (about 2 to 3 pounds)

1 stick of butter (½ cup)

1 sleeve of Ritz crackers, coarsely crushed

About 1 cup grated Parmesan cheese

Preheat oven to 300 degrees.

Peel onions and slice into very thin rings. Melt butter in a four-quart saucepan.

Add onions to pan, and sauté until soft and starting to brown, 20 to 25 minutes over med-high heat, stirring occasionally. Remove from heat.

Place half the onions in an ungreased 1 ½-to 2-quart casserole dish; cover with half the crackers, then half the Parmesan. Repeat to make another layer of onions, crackers and Parmesan.

Bake uncovered until cheese on top has lightly browned, about 25 minutes. Serve warm.

If made a day ahead, let cool and keep refrigerated until time to reheat for serving. (Reheat uncovered in a moderate oven.)