Ingredients
1/2 C butter
4 medium vidalia onions sliced into 1/4 in slices
15 saltines crushed
1 can cream of muchroom soup
1/2 to 3/4 cup of milk
2 eggs beaten
1 C shredded sharp cheedar
Preparation
Melt butter in large fry pan, saute onions until clear. Reserve 3 TBS cracker crumbs for topping. Place remaining crumbs in the bottom of a lightly greased 2 quart casserole. Remove onions from pan with slotted spoon. Add soup and onions in alternating layers until full. Combine milk and eggs and pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350 for 20-30 minutes until brown nnd bubbly.
