8 medium onions, sliced and separated into rings
1 stick butter
1 can cream of mushroom soup
2 eggs, lightly beaten
2 c. shredded sharp Cheddar cheese
1 1/4 c. milk
1/4 lb. saltine crackers, crushed

Sauté onions in stick of butter until just translucent. Put layer of cracker crumbs in bottom of buttered 9 x 11-inch baking dish. Top with 1/2 of the sautéed onions. Dab 1/2 of mushroom soup over onions, then cover with remaining onions and the rest of the soup. Sprinkle light layer of cracker crumbs over onion/soup layers. Beat the milk and eggs together, then pour over the top of the onions. Finish with shredded cheese on top.

Bake at 350°F for 30 to 35 minutes or until casserole is set and starting to lightly brown.