Onion and Cheese Pie

Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand. MORE+ LESS-

By Betty Crocker Kitchens

December 30, 2009

1 1/4

cups finely crushed saltine crackers (36 squares)

1/4

cup butter or margarine, melted

tablespoons butter or margarine

large onions, chopped (2 cups)

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

cup milk

1/2

teaspoon salt

1/4

teaspoon pepper

eggs

Chopped seeded tomato and sliced green onion, if desired

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1

Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
2

In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
3

In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
4

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.