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Heavenly Onion Casserole

 Heavenly Onion Casserole
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
6-8 ServingsPrep: 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 11-in. x 7-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.
Nutritional Facts: 1 serving (1 piece) equals 249 calories, 15 g fat (9 g saturated fat), 46 mg cholesterol, 509 mg sodium,

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Heavenly Onion Casserole (continued)

Nutritional Facts: 16 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.