Vidalia Onion Casserole
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- 1/4 c
- crushed saltines
- 2 can(s)
- cream of mushrom soup
- beaten eggs
- 1 c
- 2 c
- shredded sharp cheddar cheese
- 4 large
- vidalia onions, peeled and sliced
1Melt butter in large pan; sautee onions until clear.
Reserve 6 tablespoon of cracker crumbs for topping and place remaining crumbs in the bottom of lightly greased 9 X 13 inch pan.
2Remove onions from pan with slotted spoon. Add soup and onions in alternating layers until full. Combine eggs and milk, pour over onions. Top with cheese and remaining cracker crumbs. Bake at 350 for 20 to 30 minutes until brown and bubblyy.