Deelady
New member
Sweet Onion Casserole
3 T. butter
4 large sweet onions, sliced thin
8 oz. fresh mushrooms, sliced
5 oz. evaporated milk
2 tsp. soy sauce
8 slices French bread
4 slices Swiss cheese
4 slices Monterey Jack cheese
5 oz. Swiss cheese, shredded
1 can cream of mushroom soup, undiluted
In large skillet, melt butter over medium heat. Saut� onions and mushrooms until tender, but not brown. Place into a 7x12-inch baking pan and top with shredded cheese. Combine soup, milk and soy sauce; pour over cheese. Toast bread. Top casserole with toast and cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered at 375 for 30 minutes. Uncover and bake 20 minutes longer. Let stand 5 minutes before serving. Serves 6 to 8.
4 large sweet onions, sliced thin
8 oz. fresh mushrooms, sliced
5 oz. evaporated milk
2 tsp. soy sauce
8 slices French bread
4 slices Swiss cheese
4 slices Monterey Jack cheese
5 oz. Swiss cheese, shredded
1 can cream of mushroom soup, undiluted
In large skillet, melt butter over medium heat. Saut� onions and mushrooms until tender, but not brown. Place into a 7x12-inch baking pan and top with shredded cheese. Combine soup, milk and soy sauce; pour over cheese. Toast bread. Top casserole with toast and cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered at 375 for 30 minutes. Uncover and bake 20 minutes longer. Let stand 5 minutes before serving. Serves 6 to 8.
