Vidalia Onion Casserole

Preheat oven to 375 degrees. Thinly slice onions to equal 4-5 cups. In a large skillet, melt 3 tablespoons of the butter. Add the onions and sauté until soft, stirring occasionally. Remove from heat.

In a saucepan, melt 2 tablespoons of the remaining butter and stir in the flour, mustard, and pepper. (This is called a "roux".)

Slowly stir in the milk and cheese. Cook until thickened. Line the baking dishes with aluminum foil, if desired. Spoon alternate layers of the onions and sauce into the baking dishes.

Sprinkle the top with the bread crumbs and dot with the remaining butter. Either bake and serve, or, cover and freeze.

DO-AHEAD TIPS: If you are making the casserole to go right into the freezer, line the baking dish with foil. Freeze until the food is hard, then remove the baking dish, wrap the food, label, and freeze. To serve, remove the foil (if used), and return the food to the dish in which it was frozen. Thaw in the refrigerator. Bake for 15-20 minutes at 375 degrees.

PREPARATION TIPS: The Vidalia (sweet salad) onion season is short and they don't last long in cold storage. This onion casserole recipe makes Vidalias available all year long.

Remove frozen dishes from the freezer the day before they are required and transfer to the refrigerator to thaw.