Heavenly Onion Casserole

2 tablespoons butter

3 medium sweet Spanish onions, sliced

8 ounces fresh mushroom slices

1 cup (4 ounces) shredded Swiss cheese

1 can (10-3/4 ounces) condensed shredded cream of mushroom soup

1 can (5 ounces) evaporated milk

2 teaspoons soy sauce

6-8 slices French bread, thick

6-8 thin slices (about 4 ounces) Swiss cheese

Special Utensils: 12 x 7 x 2 inch baking dish or 2-quart casserole dish

Preheat/bake Oven: 375F.

In a large skillet, melt butter over medium/high heat. Saute onions and mushrooms until tender. Place in baking dish; sprinkle shredded cheese on top. Combine soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate four hours or overnight. Bake, loosely covered, for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand 5 minutes before serving from the dish.

Serves: 6-8

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana