Heavenly Onion Casserole

Name: Heavenly Onion Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6-8 servings.
Ingredients: 2 tablespoons butter; 3 medium sweet Spanish onions, sliced; 8 ounces fresh mushrooms, sliced; 1 cup 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)

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

Ingredients

2 tablespoons butter
3 medium sweet Spanish onions, sliced
8 ounces fresh mushrooms, sliced
1 cup 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.

Nutrition Facts

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

Originally published as Heavenly Onion Casserole in Reminisce September/October 1992

Reviews

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Average Rating:

slye10001000

Oct 11, 2012

This is so delicious!
CatStull

Jun 16, 2012

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

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.