Vidalia Onion Casserole
1/2 C. butter
3-4 Vidalia onions sliced 1/4″ thick
15 saltines, crushed
1 can cream of mushroom soup
1/2 c. milk
2 eggs, beaten
1 C. shredded sharp Cheddar cheese
Melt butter in large skillet, sauté onions over medium heat until clear.
Reserve 3 tbs. saltines for topping and place remaining crumbs in bottom of lightly greased 2 quart casserole. Remove onions from pan with slotted spoon. Add soup & onions in alternating layers until full. Combine milk and eggs and pour over onions. Top with cheese and remaining crumbs.
Bake at 350°F. for 25-30 minutes till browned and bubbly.