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I’ll be honest — I didn’t grow up eating onion casserole. In our house, onions were something you cooked with, not the star of the show. But years ago, I was at a potluck down in Mobile, Alabama, and this sweet little church lady handed me a scoop of something golden and bubbly and said, “Just try it, sugar.”
Lord have mercy.
One bite in, I had questions. What is this? Why have I never had it? And how soon is too soon to go back for seconds?
Turns out it was a Vidalia onion casserole — creamy, savory, sweet, and somehow both rich and light at the same time. I begged for the recipe, scribbled it on a napkin with a leaky pen, and it’s been in my handwritten box ever since.
Why You’ll Fall In Love With This Dish
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It’s simple – Nothing fancy, just pantry basics and a handful of onions.
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That flavor combo – Buttery onions, sharp cheddar, creamy eggs, and that buttery cracker crunch? Divine.
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Perfect side dish – Pairs beautifully with ham, roast chicken, pork chops, or even by itself with a salad.
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Great for holidays or weeknights – It feels special, but it’s easy enough to whip up any time.
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Sweet Vidalia magic – Those Georgia onions melt down into pure gold.
Ingredients (A Southern Staple Lineup)
For the Filling:
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4 large Vidalia onions, halved and sliced ¼-inch thick
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2 tablespoons unsalted butter – for tossing with the cooked onions
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3 eggs, whisked
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1 (5 oz) can evaporated milk – gives it that creamy richness
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1 cup Ritz crackers, crumbled – buttery, flaky, and just right
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1½ cups cheddar cheese, grated – sharp is best, but mild works too
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1 teaspoon salt – or to taste
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¼ teaspoon black pepper – just enough to balance the sweetness
For the Topping:
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1 cup Ritz crackers, crumbled
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3 tablespoons butter, melted – to make that topping extra golden and irresistible
Let’s Get Cookin’
1. Preheat the Oven and Prep Your Dish
Set your oven to 375°F. Grease a 9×13″ baking dish with nonstick spray or a little smear of butter if you’re feeling nostalgic. Set it aside while you work the stove.
2. Soften Those Onions
Place your sliced onions in a large saucepan and add just enough water to cover them. Bring it to a boil, then reduce the heat and let it simmer for about 8 minutes. You want them tender but not mushy — think gently wilted.
Drain well, then toss those warm onions with 2 tablespoons of butter. Give it a minute to melt in and coat everything. Honestly, I’ve stood at the stove eating them just like this. But stay strong — we’re making casserole, not onion soup.
3. Mix Up the Filling
In a big bowl, whisk together the eggs and evaporated milk. Add your buttery onions, 1 cup of crumbled Ritz crackers, shredded cheese, salt, and pepper. Stir it all together gently — you don’t want to mash it, just mix until it’s evenly combined.
Spoon the mixture into your greased dish and smooth it out with a spatula or the back of a spoon.
4. Top It Off
In a small bowl, toss the remaining cup of cracker crumbs with the melted butter until they’re nice and coated. Sprinkle the mixture all over the top of the casserole.
If some falls on the counter, well, that’s what kitchen dogs are for.
5. Bake Until Bubbling and Golden
Pop it into the oven and bake for about 45 minutes. You’ll know it’s ready when the center is set and the top is a beautiful golden brown.
If you’re like me, you’ll open the oven three times just to peek — and that’s okay.
A Few Little Tips
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Use sweet onions – Vidalias are the classic, but any sweet yellow onion will work in a pinch.
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Don’t overcook the onions – You want them soft, not falling apart.
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Evaporated milk matters – It gives that custardy richness you just don’t get with regular milk.
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Add a little garlic powder or nutmeg – Totally optional, but adds a subtle extra note if you’re feelin’ fancy.
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Make it ahead – Mix it up the night before, cover, and refrigerate. Just add the topping before baking.
What To Serve With It
Oh, honey — this casserole plays nice with just about everything. Try it with:
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Glazed ham
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Roast chicken
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Pork tenderloin
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Fried green tomatoes
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A little garden salad, if you must balance things out
Storing the Leftovers (If You’re Lucky Enough to Have Any)
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Fridge: Store in an airtight container or just cover the dish with foil. Lasts 3–4 days.
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Reheat: Pop it in a 325°F oven for about 15–20 minutes or microwave individual portions.
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Freezing? Not the best idea — the texture can go a little funny after thawing. But I won’t stop you if you try.
The Last Word, Y’all
I know onion casserole might sound a little old-fashioned — and maybe it is. But in the very best way. It’s simple, soulful, and makes you feel taken care of. Kinda like a warm quilt or a handwritten note in the mail.
So if you’ve never made one before, here’s your sign. Grab a few sweet onions, some cheese, and a sleeve of crackers, and get to it. You’ll be glad you did.
And if you have made it, tell me: do you add anything special? A pinch of thyme? A different cheese? I love hearing how these old recipes get passed around and made new again.
Chicken Florentine Casserole
Ingredients
- 2 cups elbow macaroni, uncooked
- 3 cups cooked and shredded chicken
- 2 10 oz cans condensed cream of chicken soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 2 cups Swiss cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 cup Parmesan cheese, freshly grated
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- to taste Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- In a large pot of boiling salted water, cook elbow macaroni according to package directions. Drain and set aside.
- In a large bowl, combine shredded chicken, cream of chicken soup, mayonnaise, sour cream, thawed spinach, Swiss cheese, garlic powder, and thyme. Season with salt and pepper, then mix well to combine.
- Add the cooked macaroni to the mixture and stir until everything is evenly incorporated.
- Transfer the mixture to a greased 9x13-inch baking dish and spread into an even layer.
- Sprinkle Parmesan cheese evenly over the top.
- Toss breadcrumbs with melted butter and sprinkle over the casserole.
- Bake in the preheated oven until the top is golden brown and the casserole is bubbly, about 40 minutes.
Notes