Bake Jiffy mix as directed on box.
Let cool and crumble in bottom of buttered casserole dish.
Layer sliced onion on top of mix.
Combine sour cream, creamed corn and melted butter and pour on top.
Bake at 350\u00b0 until brown.
Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
In a bowl, mix Jiffy mix, egg and milk.
Spread in bottom of an 8-inch pan.
Set aside.
Saut sliced Vidalia onion in butter until onions have a glazed look.
Add sour cream, salt and half of cheese to onion mix.
Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture.
Bake at 325\u00b0 to 375\u00b0 for 30 minutes.
Serve hot.
Preheat oven to 400 F.
In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
Arrange bread in a large baking sheet; top with ham mixture.
Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
Serve immediately at room temperature.
Preheat oven to 400\u00b0.
Spray large casserole dish with Pam. Slice onions and make into rings.
Spread one layer in bottom of dish until covered.
Spread Ritz crackers over onion layer.
Brown sausage and drain.
Spread over Ritz crackers.
Layer remaining onions over sausage until covered completely.
Spread one can of mushroom soup over onion layer.
Spread Cheddar cheese over soup and sprinkle pimentos over top for color.
Bake in covered dish for 1 hour.
Preheat
oven
to
350\u00b0.
Saute
onion rings in 1/4 cup butter.
Combine
remaining
butter
with
cracker
crumbs. Reserve 1/4
of
crumb mixture for topping and layer remaining crumbs into
bottom
of greased 9 x 13-inch casserole.
Spread sauteed onion rings over crumb layer and sprinkle with cheese, salt and paprika.
Combine eggs and milk and pour over layers. Top with reserved crumb mixture and bake 35 to 40 minutes.
Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
Let the mixture cool then transfer it into jars and refrigerate overnight.
over stuffed onion in a 1 1/2-quart casserole dish.
Preheat oven to 350\u00b0.
Butter a 1 1/2-quart casserole dish. Line dish with crushed cracker crumbs reserving 2 tablespoons. Add the cooked onions and mushroom soup in layers.
Beat the eggs with milk.
Add salt and pepper to taste, then pour over the casserole.
Sprinkle cheese and the reserved cracker crumbs over the top of the casserole and bake until hot and bubbly.
Butter casserole dish; crush soda crackers and place in dish. Saute onions in margarine; place over crackers and pour mushroom soup over top.
Beat eggs and milk together and pour over onion mixture.
Salt and pepper to taste.
Spread cheese over top and cover with more crushed crackers.
Bake at 350\u00b0 for 30 minutes.
Saute onions until limp.
Crush crackers. Place 1/2 crackers in casserole dish.
Alternate layers of onion and cheese. Top with crackers. Bake for 30 minutes at 325\u00b0.
Preheat oven to 350\u00b0.
Melt butter in a large skillet.
Add onions and cook 12 to 15 minutes or until tender and transparent. Saving some for topping. Sprinkle cracker crumbs in a greased 9x13 inch casserole dish to line bottom and sides.
Layer cooked onions, soup and cheese in dish.
Lightly season onion layer with salt. Beat together eggs, milk, salt and pepper
and pour over layers.
Sprinkle with reserved crumbs and extra cheese.
Bake 30 to 45 minutes or until browned and bubbly.
Serves 6-8.
Separate onion slices into rings.
Saute in butter until tender.
Mix crumbs together.
Layer into casserole dish as follows:
crumbs, onion, cheese, repeat layers.
Mix soup and milk and pour over top.
Bake at 350\u00b0 for 1 hour.
Melt margarine in large frypan.
Saute onion until clear. Reserve 3 tablespoons of cracker crumbs for topping.
Place remaining crumbs in bottom of 2-quart casserole dish.
Layer onions and soup, alternating until full.
Combine eggs
and milk. Pour over onions and top with remaining crumbs.
Bake at 350\u00b0 for 20 to 30 minutes.
Preheat oven to 350 degrees.
Melt the butter in a large skillet, add onions and saute until soft.
Remove from heat and add sour cream.
Mix thoroughly.
Scoop half of the onion mixture into a small greased casserole dish.
Top with parmesan cheese.
Layer with remaining onion mixture and 1/4 cup parmesan cheese.
Sprinkle the top with Ritz crackers.
Bake for 30 minutes at 350 degrees.
Melt margarine and cook onions until tender.
Spray casserole with Pam; line bottom with cracker crumbs.
Add onions and soup in layers until dish is full.
Beat eggs, milk, salt and pepper together.
Pour over casserole.
Sprinkle with grated cheese and remaining cracker crumbs.
Bake at 350\u00b0 for 30 minutes or until brown and bubbly.
Melt butter in skillet; add onions which have been sliced into 1/4-inch slices.
Saute until clear; reserve 3 tablespoons of crushed crackers for topping.
Line casserole dish with crushed Ritz crackers; add onion and soup alternately.
Combine beaten eggs and milk.
Pour over casserole; top with cheese and remaining cracker crumbs.
Bake for 20 to 30 minutes, until top is brown and bubbling.
In bottom of casserole dish, place a layer of sliced potatoes 1/2-inch thick, cooked until tender.
Put 1 layer of Vidalia onions, cut same size, over potatoes.
Add 1 layer of Velveeta cheese.
Between each layer, pour large amount of Ranch dressing. Make as many layers as desired.
Recipe as written makes 4 to 6 serving.
Peel and pull onion rings apart.
Cook in butter in skillet until transparent.
In a 2-quart casserole dish, add layer of onions, Parmesan cheese, crushed Ritz crackers and pats of butter on crackers.
Continue another layer, ending with butter on crackers.
Bake at 350\u00b0 until brown.
Preheat oven to 350\u00b0.
Combine onion, mayo, and cheese in a bowl and mix until well combined.
Spread mixture on the bread slices and sprinkle with paprika.
Place on baking sheet and bake for 10 minutes.