Southern

When I was first married, back in the late sixties and early seventies, going out to eat was reserved for very special occasions. Because of our tight budgets and young children, our social lives consisted of cooking out with our friends on Saturday nights. When the steaks and Vidalia onions were piled on our plates and we took our first bites, I think for a short while we all forgot that we were as poor as church mice, because we were eating like kings. What fond memories these Vidalia onions bring back!

This dish is delicious served alongside a nice fresh fish or stuffed inside a fish fillet.

This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.