Pure Southern church-supper comfort food. Salty, sweet, buttery, and hot. The crushed saltines bake right into the cheddar and butter, so every bite has a toasted crunch that compliments the savory creaminess of the mixture beneath it.
Ingredients
- ▢ — ½ cup butter
- ▢ — 4 Vidalias sliced in ¼ inch rings
- ▢ — 15 Saltine crackers (crushed)
- ▢ — 1 can mushroom soup
- ▢ — 2 eggs (beaten)
- ▢ — ½ to ¾ cup milk
- ▢ — 1 cup shredded cheddar cheese
Instructions
- ▢ — Melt butter in pan over Med. heat and cook onions until clear.
- ▢ — Reserve 3 Tbsp. of crumbs for topping and place remaining crumbs in the bottom of greased 2 qt.casserole dish.
- ▢ — Remove onions from pan with slotted spoon. Add soup and onions in alternate layers until full.
- ▢ — Combine eggs, milk, and butter, pour over onions.
- ▢ — Top with cheese and remaining crumbs.
- ▢ — Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly.
- ▢ — Serves 4 to 6
Peggy
August 30, 2019 11:39 pmWhen do you add the milk?? Mix with soup or mix with eggs and butter??