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DEL.ICIO.USVidalia Onion Casserole - from the Lovett School
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Low cal: 
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.
Hands on time: 30 minutes Total time: 1 hour Serves: 12
Ingredients:
-
1/2 cup (1 stick) butter or margarine
2 1/2 pounds (about 3 large) Vidalia onions, cut into bite-size pieces
1/2 cup reduced-fat or regular sour cream
1 1/4 cups grated Parmesan cheese, divided
1 cup seasoned bread crumbs
Instructions:
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.
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.
Nutrition:
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.
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