4 medium Vidalia onions, sliced 1/4" thick
12 saltine crackers, crushed
4 oz. margarine, plus 1 Tb. for greasing
1 can cream of mushroom soup
2 eggs
1/2 to 3/4 c. milk
1 c. shredded sharp Cheddar cheese
Melt margarine over medium heat & saute onions until clear & tender. Butter a 2 quart 8x11x2 casserole. Reserve 3 Tbs. of cracker crumbs for topping & line dish with remaining cracker crumbs. Add onions & soup in alternate layers until dish is full. Cover the top with the beaten eggs & pour milk over top. Sprinkle grated cheese & reserved cracker crumbs over top. Bake at 350 for 20-30 minutes or until brown & bubbly. Makes 4-6 servings.
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