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1/4 cup butter

4 medium Vidalia onions, sliced into 1/4 inch rings

15 saltine crackers, crushed

1 can cream of mushroom soup

2 eggs, beaten

1/2 - 3/4 cup milk

1 cup shredded sharp Cheddar cheese



Preheat oven to 350º.


Melt butter in large frying pan, and sauté onions over medium heat until tender. 


Reserve 3 tablespoons of the crushed crackers for topping, and place the remaining crackers in the bottom of a 4-quart casserole. 


Remove onions from the pan with a slotted spoon and alternately layer onions and mushroom soup over the crackers in casserole dish until full.


Combine eggs and milk, then pour over onion / soup mixture.  Top with cheese and remaining cracker crumbs. 


Bake 20-30 minutes or until bubbly.


Makes 6 servings.





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