Vidalia Onion Casserole

Easter is coming up and here's a good side to bring to Momma's that nobody else will show up with, but they'll all be asking for the recipe.

My friend Jenny shared this recipe with me some time back. She has been a vegetarian for years. The vegetable lover I am, it wouldn't take much for me to convert. However, the thoughts of being 100% meat free forever? I'm not feeling it any time soon.

I'm counting the days until I can get my hands on a bag of Vidalia onions. It won't be long! you can get by with plain ol' sweet onions. They'll do in a pinch. You just can't go wrong with a baked onion and cheese! Plus, only four ingredients*...how easy is that?

INGREDIENTS:

• 2 medium Vidalia onions, sliced
• 1 1/2 c. shredded cheddar cheese
• 1/2 bag 7 oz. potato chips
• 2-12 oz. cans of mushroom soup*

• DIRECTIONS:
  Layer ingredients in the above order in casserole dish. 
  

  

  It can be trying to "spread" soup out of a can. I mix 1 can of milk with mine so I can pour it over the dish.
  

  

  Bake at 350 degrees for 25 minutes (or until soup is bubbly).