* Exported from MasterCook *
Lovett School Vidalia Onion Casserole
Recipe By :Jean Besser, Lovett School
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- (1 stick) or margarine
2 1/2 pounds Vidalia onions -- (about 3 large) cut into bite-size pieces
1/2 cup sour cream -- reduced-fat or regular, to taste
1 1/4 cups grated Parmesan cheese -- divided
1 cup seasoned bread crumbs
Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick
spray.
In a large skillet over medium heat, melt the butter. Add onions and sauté
for 20 to 30 minutes, or until tender. Remove from heat and stir in sour
cream, 1 cup Parmesan cheese and bread crumbs. Scrape into baking pan and
top with remaining Parmesan. Bake uncovered for 30 minutes or until the
top is lightly browned.
Serves 12
Prep time: 30 mins
Total time: 1 hour
Per serving: 190 calories (percent of calories from fat, 52), 7 grams
protein, 17 grams carbohydrates, 2 grams fiber, 11 grams fat (7 grams
saturated), 29 milligrams cholesterol, 512 milligrams sodium.
AuthorNote: The Lovett School is now trying to use more farm-fresh and
seasonal items from Georgia and the Southeast, while also reducing its
reliance on frozen fruits and vegetables as well as produce from far-flung
areas. The change is part of the school's long-standing sustainability
efforts and reflects a national trend to buy local.
This recipe is one of several that show how to make local produce
attractive to students, so they eat their veggies. Casseroles with crispy
toppings, quick breads and crunchy slaws are ways to entice them to take a
bite — or two. -- Jeanne Besser
This a great side dish for a roast dinner, and one to keep in mind for
Thanksgiving. You can also top the casserole with crumbled potato chips or
crackers.
ChupaNote: love this recipe. Replace the sour cream with tofu (for protein
boost), or a vegan sour cream, and use panko instead of bread crumbs
(lighter & flakier). There is no substitute for Parmesan cheese!!! Added
1 tablespoon Aleppo ground pepper to the onion saute. Gave me a rose
colored casserole with some zip.
Have also varied the recipe by mixing red onions, shallots, and green
onions with the Vidalia for color and flavor variance.
Cuisine:
"Southern USA"
Source:
"Atlanta-Journal Constitution"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 199 Calories; 13g Fat (56.0%
calories from fat); 6g Protein; 16g Carbohydrate; 2g Dietary Fiber; 32mg
Cholesterol; 506mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0
