Southern Vidalia Onion Casserole Recipe

Pittman & Davis

Onions are used worldwide as a base for many dishes because of the luscious flavor they impart. Their taste ranges from raw and pungent, to sweet and tasty, and they are often sweated to transparency or slightly browned until caramelized.

Onions are prized and included in many southern recipes. Southerners include it in their dips and salads, meat and chicken dishes, even fish and beef entrees. One of the most famous southern casserole recipes you can find is the Southern Vidalia Onion Casserole. It boasts of a creamy texture and cheesy flavor that is heavily loaded with sweet onions and topped with buttery crackers. It is a perfect match for ham, pork chops, burgers, and steaks.

Vidalia Onions

In the United States, Vidalia Sweet Onion was first discovered growing in Toombs County, Georgia in 1931. The farmer, Moses Coleman, did not know that he was growing Vidalia Sweet Onions until he harvested them and discovered that they were sweet, instead of hot and pungent. Locals took a liking to the sweet flavor of Vidalia Onions and by the 1940’s the State of Georgia built a farmer’s market to sell this onion variety.

How to make Southern Vidalia Onion Casserole

Prep Time: 20 mins

Cook Time: 55 mins

Yields: 1 (9×13-inch baking dish)


Casserole Filling:

  • 4 large Pittman & Davis Vidalia Onions
  • 2 T. unsalted butter
  • 3 eggs
  • 1 (5 oz.) can evaporated milk
  • 1 c. crumbled Ritz crackers
  • 1 1/2 c. (6 oz.) shredded cheddar cheese
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Crumb Topping:

  • 1 c. crumbled Ritz crackers
  • 3 T. unsalted butter, melted


Prepare Casserole Filling:

  1. Slice off root and stem end of onions; cut onions in half from top to bottom (slicing through the root and stem ends) and remove outer skins. Place onion halves on cutting board with cut sides down and chop onion halves into slivers about 1/4-inch to 1/2-inch thick.
  2. Place onions in a saucepan and add water to just cover. Bring to a boil; reduce heat and simmer 8 minutes. Drain well.
  3. Toss warm onions with the 2 tablespoons butter.
  4. While onions cook, beat the eggs and evaporated milk together in a large bowl.
  5. Add the warm cooked onions, cracker crumbs, shredded cheese, salt, and pepper. Stir to combine.
  6. Place onion mixture in a 9×13-inch baking dish coated with non-stick cooking spray.

Prepare Crumb Topping:

  1. Combine cracker crumbs and melted butter.
  2. Sprinkle evenly over the top of the casserole.


  1. Bake at 375 degrees for 45 minutes, until set in the middle and golden brown.

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