Thick slices of sweet, white Vidalia Onions are baked in a creamy cheese sauce in this casserole for onion lovers.

• 1/2 cup butter
• 3 to 4 Vidalia onions - sliced 1/4" thick
• 15 saltines
• 1 can cream of mushroom soup
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup shredded Cheddar cheese

Preparation -
Spray a 2 quart casserole with non-stick cooking spray; set aside. In a large skillet, over medium heat, saute the onions in butter until they become barely tender and transparent. Crush the saltines in a blender or food processor. Reserve 3 tablespoons saltine crumbs for the topping. Place the remaining saltine crumbs in the bottom of the prepared casserole. Remove the onions from the skillet with a slotted spoon. Place the cream of mushroom soup & the sauteed onions in the casserole, alternating layers. Whisk the milk and eggs together. Pour over the onion mixture in the casserole. Top with the shredded cheddar cheese and the remaining saltine crumbs. Bake in a preheated oven at 350° for 25 to 30 minutes or until lightly browned and bubbly.

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Winterberry Covered Bowl, 2 Qt. This bowl is the perfect buffet companion because the lid keeps the heat in so food stays warm throughout the meal. It goes easily from the oven to the table and it's the perfect dish for storing and reheating holiday leftovers.

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