Vidalia Casserole Recipe

Name: Vidalia Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs zucchini; 4 vidalia sweet onions; 2 cups crushed saltine crackers; 6 mushrooms, sliced; 1 egg, beaten; 2 tablespoons butter; ¼ teaspoon fresh ground pepper; ¼ teaspoon salt; ¼ teaspoon oregano (optional); ½ cup grated cheddar cheese

Servings: persons

1 12 lbs zucchini
4 vidalia sweet onions
2 cups crushed saltine crackers
6 mushrooms, sliced
1 egg, beaten
2 tablespoons butter
¼ teaspoon fresh ground pepper
¼ teaspoon salt
¼ teaspoon oregano (optional)
½ cup grated cheddar cheese

1
Wash and cut zucchini and onions in 1/4 inch slices.
2
Place in medium sized saucepan.
3
Add water to cover and bring to a boil over medium high heat.
4
Boil until tender; drain.
5
Combine remaining ingredients except cheese.
6
Add to zucchini onion mixture.
7
Mix until well blended.
8
Pour into a greased 8 inch casserole.
9
Top with cheese.
10
Bake at 350F for 30 minutes or until hot, bubbly and lightly browned.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs zucchini, 4 vidalia sweet onions, 2 cups crushed saltine crackers, 6 mushrooms, sliced, and more.

Yes, Vidalia Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vidalia Casserole

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