Vidalia Onion Casserole

(from Mae McKinnon, my maternal grandmother)

4 medium onions sliced & sauteed in margarine or butter
2 eggs
1 can cream of mushroom soup
1 cup milk
1 8 oz. carton of sour cream
crackers or Pepperidge Farm stuffing (I like to use one sleeve of Ritz crackers.)
salt and pepper
Grated cheddar cheese to taste (1-2 cups)

Beat eggs, mix with mushroom soup, milk, sour cream, and salt and pepper to taste.

Line 8x10 pan which has been sprayed with non-stick spray with half the crumbled crackers or stuffing. Layer alternately the onions, soup mix, and grated cheese. Sprinkle top with cheese and cracker crumbs.

Bake at 350 degrees till bubbly (at least 30 minutes).