1/4 C. Butter
1/2 C. Crackers, crushed
8 C. Sweet onions, sliced
3 C. wild rice, cooked according to directions
2 C. Swiss cheese, shredded, divided
1 1/2 C. Milk
2 Large eggs, well beaten
2 Heaping tsp. dried Greek seasoning
1 tsp. Rosemary, dried, crumbled
Fresh rosemary, garnish
Preheat oven to 350*. Melt 2 tablespoon butter; combine with crackers. Press into buttered 8×8 inch pan; set aside. In large skillet, sauté onion ion remaining butter 15 minutes, until light golden brown; set aside. Layer crust with wild rice, 1 cup cheese, onion and remaining cheese. In small sauce pan, scald milk and cool; add eggs and seasonings. Pour over cheese; bake 30-40 minutes, until golden brown. Cut into squares; garnish with rosemary.
Yield: 6 servings.