Onion and Cheese Casserole

Unique side dish that pairs well with just about anything. When sauteing the onions in the skillet, do so just until they are tender. They will finish cooking in the oven and you don't want them to get overly mushy. You can add in some chopped pimento with the onion if you would like to have a little more color (I do it just because I love pimentos).

Onion and Cheese Casserole
2 c Ritz crackers
1/2 c butter, divided
4 large onions, peeled and sliced
2 T flour
1/2 teas salt
1/2 teas pepper
2 c milk
1/2 lb Velveeta, diced

Layer one cup of the crushed crackers in the bottom of a greased casserole dish; set aside In a large skillet, melt 1/4 cup of the butter; add sliced onions and saute until just tender, stirring occasionally. Spoon onions on top of cracker crumbs.

Melt remaining butter and stir in flour, salt and pepper. Cook and stir for one minute. Gradually add in milk and stir until thickened and bubbly. Add in Velveeta, stirring until melted. Pour over top of onions and cover with remaining cracker crumbs.

Bake uncovered at 350 for 30 minutes.