INGREDIENTS
- 4 large Vidalia onions, halved and sliced 1/4-inch thick
- 2 tablespoons unsalted butter
- 3 eggs
- 1 (5 oz) can evaporated milk
- 1 cup Ritz crackers, crumbled
- 1 1/2 cups cheddar cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon pepper
FOR THE TOPPING:
- 1 cup Ritz crackers, crumbled
- 3 tablespoons butter, melted
PREPARATION
- Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
- Place onions in a saucepan and add water just to cover. Bring to a boil, reduce heat and let simmer 8 minutes. Drain and toss onion slices with butter.
- In a large bowl, whisk together eggs and evaporated milk. Add cooked onions, cracker crumbs, cheese, salt, and pepper. Stir to mix.
- Transfer to baking dish. Toss together cracker crumbs and melted butter for topping. Sprinkle over casserole.
- Bake until set in the center and top is golden brown, about 45 minutes. Enjoy!
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