3 to 4 large Vidalia or Texas sweet onions (to cover bottom of 9 x 13-inch pan)
9 oz. crushed potato chips
8 oz. sharp Cheddar
2 cans cream of mushroom soup
1/2 c. milk

Cut onions into thin rings. Place in 9 x 13-inch buttered casserole dish, covering bottom of pan. Sprinkle crushed potato chips over onions. Sprinkle grated cheese on top of chips. Mix soups and milk until smooth. Pour over cheese.

Bake at 350°F for 1 hour.