My church had Homecoming today, and I tried a new recipe that went over extremely well. It came from the Georgia Market Bulletin, and just sounded good so I decided to try it. I brought the plate home scraped clean. You can be sure it is a keeper for me!

Vidalia Onion Casserole
1/2 cup melted butter, divided
1 cup crushed saltine crackers
4 cups sliced Vidalia onions
4 eggs, beaten
1-1/2 cups milk
3/4 cup grated sharp Cheddar cheese

Preheat oven to 350 degrees.

Combine 1/4 cup melted butter with crushed crackers and press into a 9-inch pie plate or 9-inch baking dish. (I used a 9 inch pie plate, and it wasn't deep enough for all the egg/milk mixture. Next time I will be sure to use a deeper baking dish.)

Saut?onion in remaining butter. Spoon onions over cracker layer. Combine eggs and milk; pour over onions. Sprinkle with shredded cheese. Bake for 30 minutes. Yield: 4 - 6 servings.

This recipe came to the Market Bulletin from Jay Spell, College Park, GA.
Donna in NW GA (Dallas)