Heavenly Onion Casserole Recipe

5 3 3
Heavenly Onion Casserole Recipe
Heavenly Onion Casserole Recipe photo by Taste of Home
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Heavenly Onion Casserole Recipe

Read Reviews
5 3 3
Publisher Photo
I like to serve this side often. It goes wonderfully with many different main dishes including chicken, beef, lamb or pork.—Maryln Rose, Naples, Florida
Recommended: The 13x9 Thanksgiving
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 45 min.

Ingredients

  • 2 tablespoons butter
  • 3 medium sweet Spanish onions, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons soy sauce
  • 6 to 8 slices French bread (1/2 inch thick)
  • 6 to 8 thin slices Swiss cheese (about 4 ounces)

Directions

In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. 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° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Originally published as Heavenly Onion Casserole in Reminisce September/October 1992, p45

Nutritional Facts

1 piece: 249 calories, 15g fat (9g saturated fat), 46mg cholesterol, 509mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 12g protein.

  • 2 tablespoons butter
  • 3 medium sweet Spanish onions, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons soy sauce
  • 6 to 8 slices French bread (1/2 inch thick)
  • 6 to 8 thin slices Swiss cheese (about 4 ounces)
  1. In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. 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.
  2. Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Originally published as Heavenly Onion Casserole in Reminisce September/October 1992, p45

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Reviews forHeavenly Onion Casserole

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slye10001000 User ID: 5787172 13663
Reviewed Oct. 11, 2012

"This is so delicious!"

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CatStull User ID: 3197716 41496
Reviewed Jun. 16, 2012

"I initially got this recipe from Southern Living and it's always a winner. Excellent with steaks! A must try."

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Isolda User ID: 2915263 41494
Reviewed Jan. 23, 2010

"My family perks up immediately when they see this casserole on the table. I have served it with just about every meat dish in my repertoire."

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