15 saltine crackers
1 stick butter
4 or 5 lg. Vidalia onions, sliced
1 can cream of mushroom soup
2 eggs
3/4 c. milk
1 can sharp Cheddar cheese, grated

Crumble 10 of the crackers in bottom of casserole dish. Melt butter in fry pan and saute onions until clear. Layer onions and mushroom soup. Beat eggs with milk and pour over casserole. Crumble 5 remaining crackers over that and sprinkle grated cheese on top. Bake at 350 degrees for 30 to 40 minutes.