Paula Deen Vidalia Onion Casserole

Paula Deen Vidalia Onion Casserole is a creamy, cheesy baked side dish with sweet Vidalia onions, cheddar and buttery cracker crumbs that comes together in 1 hour 10 minutes. It's an easy Southern side dish for Sunday dinner, church supper or the holiday table, and it's make-ahead friendly.

Boil the onions for 5 minutes and drain them well before they hit the skillet. Skip that and the casserole turns out watery and sharp, with a loose custard that never sets.

Paula splits the crushed crackers, so half goes into the egg and cheese custard and half gets tossed with melted butter for the topping. That way the inside turns rich and creamy while the top stays crisp and golden, and evaporated milk gives the custard a smooth, set texture without any flour.

Paula Deen Vidalia Onion Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

420

kcal

Soft, sweet onions are folded into a cheesy egg custard and baked until just set under a buttery cracker crust. Once it comes out, the edges are bubbly and the top is golden and crunchy.

Ingredients

• 4 large Vidalia onions, quartered
  

• ¼ cup Butter
  

• 3 large eggs
  

• 1 (5-ounce) can evaporated milk
  

• 30 round buttery crackers, crushed and divided
  

• 1½ cups shredded cheddar cheese
  

• ½ teaspoon Kosher salt
  

• ¼ teaspoon ground black pepper
  

• 3 tablespoons Butter, melted
  

Directions

• Prep the oven and dish: Preheat the oven to 375°F. Then butter a 1½-quart baking dish and set it aside.
• Boil the onions: Bring the 4 quartered Vidalia onions and enough water to cover to a boil in a large saucepan over medium-high heat. Cook for about 5 minutes until tender, then drain them well.
• Saute the onions: Melt ¼ cup butter in a large skillet over medium heat. Add the drained onions and cook for 5 minutes so they pick up a little color.
• Mix the custard: Whisk 3 eggs and 1 can (5 ounces) evaporated milk together in a medium bowl. Then stir in the onions, half of the 30 crushed crackers, 1½ cups shredded cheddar, ½ teaspoon Kosher salt and ¼ teaspoon pepper.
• Fill the dish: Spoon the mixture into the prepared baking dish. Spread it out evenly so it bakes at the same pace.
• Bake the casserole: Bake for 35 minutes while you get the topping ready. Casserole should be mostly set by then, with the edges just starting to color.
• Add the topping: Stir 3 tablespoons melted butter together with the remaining crushed crackers in a small bowl. Sprinkle it over the casserole and bake for about 15 minutes more, until lightly browned.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use yellow onions instead of Vidalia?

Yellow onions work, but they're sharper and less sweet, so the casserole tastes more savory than mellow. Sweet onions like Walla Walla or Texas 1015 are the closest swap. If you use yellow, boiling them the full 5 minutes helps tame the bite.

How long do leftovers keep?

Cover the dish or move leftovers to an airtight container, and they'll keep in the fridge for about 3 days. Reheat in a 350°F oven until warm, since the microwave softens the cracker topping.

Can I make Vidalia onion casserole ahead of time?

You can mix the custard and fill the dish a few hours ahead and keep it covered in the fridge. Wait to add the buttered cracker topping until the second bake so it stays crisp. Expect it to need a few extra minutes in the oven if it goes in cold.

What can I use if I don't have buttery round crackers?

Any buttery cracker, like Ritz-style rounds or saltines, will do the job. With saltines, add a tablespoon more melted butter to the topping, because they're drier. Crush them fairly fine so they blend into the custard.

Why is my onion casserole watery?

Usually the onions weren't drained well after boiling, so extra liquid ended up in the custard. Press them in a colander for a minute before they go into the skillet. Letting the casserole rest 5 to 10 minutes after baking also helps it firm up before you scoop.