Monday, July 12, 2010

Vidalia Onion Casserole

On my microwave Vidalia onion post, I mentioned another Vidalia onion recipe I wanted to share. I love Vidalia onion casserole, but I hate having to saute the onions first because it makes the prep time so long. I'm all about throwing together and letting the oven do the rest!

I recently tried a recipe for my family reunion, and it was a hit -- well, it was a hit with my husband, which is all that matters, right? I adjusted the original recipe a tad the first time and again when I made it last night.

Thinly slice 4 small to medium sized Vidalia onions.

Spray a small casserole dish and spread about a quarter of your onions in the bottom.

You need about 1 1/2 cups of medium or sharp cheddar cheese. I use real cheese. That pre-grated stuff doesn't melt right. Using about a fourth of your grated cheese, add a thin layer over the onions.

Crush half a regular-sized bag of kettle cooked potato chips. Add about a fourth of the chips to the casserole.

Repeat layers of onion, cheese, and chips.

Repeat again.

Add some red pepper between layers if you wish. This really makes the casserole, but go easy on it if you don't like spicy!

Add one last layer (fourth) of onions and cheese -- and the optional red pepper, Brad's favorite part. It's ok if your casserole dish is really full. The casserole shrinks way down when cooking.

Mix a can of cream of mushroom soup with 1/8 cup of milk.

Pour it evenly over the top of your last onion and cheese layer.

Then cover the casserole with the last of the potato chips.

Bake at 350 for an hour. It's delicious!

Vidalia Onion Casserole

4 medium Vidalia onions, thinly sliced
1 1/2 cups grated medium or sharp cheddar cheese
1/2 bag kettle cooked potato chips, crushed
red pepper
1 can cream of mushroom soup
1/8 cup milk

Preheat oven to 350. Prepare an 8x8 casserole dish with non-stick spray. Separate first three ingredients into three or four portions to make casserole layers. Layer onions, cheese, and then potato chips in casserole, adding red pepper between layers, if desired. Hold potato chips after last layer of cheese. Mix soup and milk together and pour evenly over the last layer of onion of cheese. Add the last of the potato chips on top of the soup. Bake for 1 hour. Serves 4.

**This recipe is adapted from's Vidalia Onion Potato Chip Casserole.


Anonymous said...

That looks awesome! Thanks for sharing.

Jen O'Daniel said...

I love the looks of this! I can't wait to try it.

Ashley said...

Ashlee, Im making this today! Im so excited to try it! Thanks for sharing!