View Full Version : Onion casserole........and this is make it the day before stuff

05-02-2001, 01:48 PM

3 LARGE Vidalia onions (sweet spanish may be used when not available)
8oz to 1 lb. fresh mushrooms sliced
1 can cream of mushroom soup
1 small can evaporated milk
1 teaspoon soy sauce
8 oz. shredded Swiss cheese
slices of French bread (large loaf) sliced in "serving size slices"

Slice onions (not too thin, it gets too mushy) and remove core
Saute 1/2 of the onions and 1/2 of the mushrooms at a time just till soft
In a separate bowl mix together the soup, milk and soy sauce

Place in a buttered casserole 1/2 of the onion mix, then 1/2 of the soup
mixture, then the other half of the onion mixture. Cover with Swiss cheese
(app 4 oz) then top with the French bread. Now cover bread with the other
half of the soup mixture, then the rest of the cheese.

Remove from fridge cover and bake 325 for 30 minutes then uncover and bake
for 15 minutes more. Enjoy

05-04-2001, 10:50 AM
French onion soup in a casserole. What a great pot luck dish! I will definitely copy that one!

05-10-2001, 01:30 AM
This sounds scrumptious! :)

Beth E. (NJ)
09-10-2001, 09:12 AM
Doesn't this sound good? Bet my DH would love this.

09-19-2001, 02:58 PM
I have a question.

In the directions you state to remove the casserole from the refrigator cover and bake. You don't say how long it should be in the refrigator

09-20-2001, 11:20 AM
and bake the last few minutes.......I am so sorry.....I should just keep to my dits and dots instead of being correct in my punctuation.again I am sorry for the confusion.......hope you enjoy it as much as we did