5 jumbo Vidalia onions, sliced
1 stack Ritz crackers, crushed
1 lb. med. hot sausage, browned and drained
1 (10 3/4 oz.) can cream of mushroom or chicken-mushroom soup
1/2 tsp. seasoning salt
1/2 c. sharp Cheddar cheese, grated
1 sm. jar pimentos (optional)

Put onions on bottom of a 12 x 17 inch casserole. Add layer of crushed crackers, sausage, then another layer of onions. Spread soup on top of onions and sprinkle with seasoning salt. Add the cheese and pimentos if desired. Bake in a 400 degree oven for 45 minutes to an hour. Makes 6 to 8 servings.