From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onions in the margarine in a skillet until tender. Reserve 3 Tablespoons of the cracker crumbs. Line a buttered 8x11-inch baking dish with the remaining cracker crumbs. Alternate layers of the sauteed onions and soup in the prepared dish until all of the ingredients are used. Cover the top with the beaten eggs. Pour the milk over the layers. Sprinkle with cheese and reserved cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly.
SERVES: 10 - 12
- 4 medium Vidalia onions, sliced 1/4 inch thick
- 1/2 cup (1 stick) margarine
- 12 saltines, crushed
- 1 (10-ounce) can cream of mushroom soup
- 2 eggs, beaten
- 1/2 to 3/4 cup milk
- 1 cup shredded Cheddar cheese
TO PREPARE:
Saute the onions in the margarine in a skillet until tender. Reserve 3 Tablespoons of the cracker crumbs. Line a buttered 8x11-inch baking dish with the remaining cracker crumbs. Alternate layers of the sauteed onions and soup in the prepared dish until all of the ingredients are used. Cover the top with the beaten eggs. Pour the milk over the layers. Sprinkle with cheese and reserved cracker crumbs. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly.
SERVES: 10 - 12
