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Casseroles


Heavenly Onion Casserole

 

8 Servings


  • 2 tablespoons butter
  • 3 medium sweet onions, sliced
  • 8 ounces fresh mushrooms, sliced
  • 4 ounces Swiss cheese, shredded
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 5-ounce can evaporated milk
  • 2 teaspoons soy sauce
  • 8 slices French bread (½ inch thick)
  • 6 thin slices Swiss cheese

In a large skillet, melt butter over medium-high heat. Sauté onions and mushrooms until tender. Place in a 11-inch x 7-inch baking dish or 2-quart baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° F for 30 minutes. Uncover and bake 15 to 20 minutes longer or until heated through. Let stand for 5 minutes before serving.

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