Vidalia Onion Casserole:

4 large Vidalia Onions, sliced
7 Tablespoons butter
3 eggs
1 (5 oz.) can of evaporated milk
1 tube Ritz crackers
1 1/2 cups grated Cheddar Cheese
Salt and Pepper

Sauté the onions in 3 tablespoons of butter until tender. Beat the eggs and evaporated milk together. Mix together the cooked onions, milk and egss, cheese, half of the crackers, salt and pepper. Bake in abuttered casserole dish at 375 degrees for 35 minutes. Melt the remaining 3 tablespoons of butter. Stir into the remaining cracker crumbs. top the casserole with the crumbs and bake 15 more minutes.

Five Cheese Macaroni:

4 oz. block Mozzarella
4 oz. block Monterey Jack
8 oz. bag shredded Sharp Cheddar
8 oz. Goat Cheese
16 oz. Macaroni
4 Tbsp. butter
3 large eggs
Salt and pepper
Grated Parmesan

Preheat oven 350 degrees. Boil an 8 Qt. pot of water. Add macaroni once water boils. Cut the mozzarella and Monterey Jack into small cubes (you can substitute shredded if you prefer). Put into a mixing bowl with the Sharp Cheddar and goat cheese. Set aside. Once the macaroni is cooked, drain and rinse. Add macaroni to mixing bowl of cheeses. Add butter to bowl. Mix thoroughly and add salt and pepper to taste. Now add the beaten eggs. Put the entire mixture into an oven safe casserole dish and top with the desired amount of grated parmesan. Bake for 45 minutes.

Corn Casserole:

1 can creamed corn
1 can sweet corn
1 cup sour cream
1/2 cup vegetable oil
1 pkg jiffy corn bread mix
2 eggs

To make Spicy Corn Casserole, add 1cup of shredded cheddar and 2 finely chopped jalapenos.

Mix together in a bowl and pour into a 9 x 13 casserole dish. Bake at 350 for 30 minutes.