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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