1/2 c. butter
4 med. Vidalia onions, sliced in 1/4 inch rings
15 Saltine crackers, crushed
1 can cream of mushroom soup
2 eggs, beaten
1/2 to 3/4 c. milk
1 c. shredded sharp Cheddar cheese

Melt butter in large fry pan. Saute onions over medium heat until clear. Reserve 3 tablespoons of lightly greased 2 quart casserole. Remove 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 degrees for 20 to 30 minutes or until bubbly and brown.