Living 2 Eat |

Vidalia Onion Casserole

From the southern kitchen of Burma Davis Posey

Serves 8 as a Side Dish

Prep Time: 30 minutes if your rice is uncooked

Cook Time: One hour

Difficulty level: Easy!!!

1-1/2 cups cooked rice

7-1/2 Vidalia onions, chopped

1 stick butter (1/4 pound)

2 cups Swiss Cheese, grated

2/3 cup cream

Salt to taste

Preheat oven to 350 degrees F.  Sauté onion in butter until transparent but NOT browned.  Allow to cool.  Mix with remaining ingredients in a large bowl.  Pour into a 2-quart buttered casserole.  Bake uncovered for one hour.  Serve and enjoy.

This is one of my all time favorite and easiest recipes!  It is delicious, never fails, and it a delight for your family and guests. 

People are always curious about the ingredients and their LAST guess is onions! 

This was served to us when Jim and I judged Miss Idaho several years ago and was definitely everyone’s favorite dish at that meal.  Our hostess was very pleased that no one could guess the ingredients!  But let’s think about it… have we EVER tasted anything made with those fabulous Vidalia, Georgia onions that was not yummy?!? 

I think all of us in Georgia took them for granted while growing up and now the entire world has discovered them!  Did you know it is not the onion, but the soil they are gown in?  The farmers in Toombs County started with only 600 unique low sulfur acres.  They now have 15,000 acres and people outside Vidalia can’t duplicate the sweet taste!  They are still harvested by hand between late-April and mid-June.  Make sure you use only sweet Vidalia onions!