Dave’s Vidalia Onion Casserole

This is a recpie I developed years ago when we lived in Atlanta, and bought sweet Vidalias by the 50 pound bag.  You can make the whole thing in about an hour-and-a-half.. less if you have help peeling the onions and chopping the peppers –  Dave

pre-heat oven to 350 degrees

crush about 2 cups or so of Cheeze-it crackers

4-5 medium to large Vidalias, peeled and cut into chunks (rings are harder to eat with a fork)
2 cans cream of celery soup (no water added!)
2 packages sharp cheddar cheese shredded
1/2 cup chopped sweet red pepper (or hot, if you like to add some heat)
about 1  1/2 tablespoons soy sauce
Kosher salt to taste
coarse ground pepper to taste
and… if you like the heat…a dash or two Tobasco sauce

Now, the easy part

Combine :
onions and other ingredients, and one package of the shredded cheese
sprinkle 1/2 to 3/4 of the other package of cheese on top of the rest
sprinkle crushed Cheeze-its on top of that

Bake around 50-55 minutes

(For easy transport, use an aluminum disposable casserole)



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