1 tablespoon vegetable oil
1 large red onion, chopped
4 black olives, sliced
36 vanilla wafers jumbo, crushed
1 cup chopped Spanish onions
4 tablespoons chopped fresh parsley
Grease a 12 cup casserole dish. Melt butter and sugar in a medium saucepan. Gradually stir in vegetable oil and vanilla until all ingredients are thoroughly combined.
Place diced onion, black olives and jar of Italian seasoning juice into a large bowl and spread over casserole.
Peel fruit and stir to combine with oil mixture. Beat the eggs vigorously into blender until blended. Transfer from the blender to the prepared dish. Cover drizzling with olive oil mixture.
Place others tomatoes, tomatoes, red onion, bacon, cream cheese, barbecue sauce and chopped parsley on top of casserole. Drizzle with melted butter. Chill at least 2 hours before serving.
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