- 1 pkg refrigerated crescent rolls
- 1 small can Durhee Onion rings
- 2-3 c shredded co-jack cheese
- 1 can cream of onion soup, undiluted
- 4 eggs
Mix soup and eggs with 1/2 tsp salt and pepper to taste.
Flatten rolls into a sprayed 9 x 13 pan.
Top with onion rings and 1-2 c cheese.
Pour soup and egg mixture over it all.
Sprinkle with remaining cheese.
Bake at 350 degrees for about 30 minutes or until knife comes out clean.
If desired, canned or fresh mushrooms can be added on top before the last of the cheese.