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Vidalia Onion Casserole

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  • 1 quart small fresh Vidalia onions
  • 1 can cream of celery soup
  • 1 1/2 cups grated very sharp Cheddar cheese
  • Slivered almonds or crushed peanuts


  1. Peel and slice onions if large. If very small, leave whole. Boil onions until just tender. Drain well. Place in greased casserole; add soup and cheese. Sprinkle with nuts.
  2. Bake at 350 degrees F for about 30 minutes until brown and bubbly.