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Side Dish Sunday: French Onion Casserole

  • 3 medium sweet onions
  • 1 cup sliced fresh mushrooms
  • 1 can cream of mushroom soup
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoons butter
  • 2 cups shredded Swiss cheese, divided
  • 1 can (5 oz.) evaporated milk
  • 2 teaspoons soy sauce
  • 6 slices (1/2" thick) french bread
Preheat oven to 375° F.

Slice onions crosswise; cut each of the slices in half.  Melt butter in a large skillet over medium-high heat.  Cook onions and mushrooms, stirring continuously, until tender.  Spoon mixture into a lightly greased 2 quart baking dish.  Sprinkle with 1 cup of Swiss cheese.

Combine soup, milk and soy sauce.  Pour on top of cheese.  Top with bread slices and sprinkle with remaining cheese and parsley.

Cover & refrigerate for 4-8 hours.  Remove from refrigerator at least 30 minutes prior to cooking and let stand at room temperature.

Bake covered for 30 minutes.  Uncover and bake 15-20 additional minutes prior to serving.
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