homecook
New member
3 medium-size sweet onions
2 tbs butter or margarine
1 (8 oz) pkg fresh mushrooms, sliced
2 cups shredded Swiss cheese, divided
1 (10-3/4 oz) can cream of mushroom soup, undiluted
1 (5 oz) can evaporated milk
2 tsp soy sauce
6 (1/2-inch-thick) slices French bread
1/4 cup finely chopped fresh parsley
Cut onions crosswise into 1/4-inch slices; cut each of the slices in half.
Melt butter in a large skillet over medium-high heat; cook onion and
mushrooms, stirring constantly, until tender. Spoon mixture into a lightly
greased 2-quart baking dish. Sprinkle with 1 cup cheese. Combine soup,
milk, and soy sauce; pour over cheese. Top with bread slices, and sprinkle
with remaining 1 cup cheese and parsley. Cover and chill 4 to 8 hours.
Remove baking dish from refrigerator, and let stand at room temperature
for 30 minutes. Cover and bake at 375 degrees F. for 30 minutes. Uncover
and bake 15 to 20 additional minutes or until thoroughly heated. Let stand
5 minutes before serving.
Barb
2 tbs butter or margarine
1 (8 oz) pkg fresh mushrooms, sliced
2 cups shredded Swiss cheese, divided
1 (10-3/4 oz) can cream of mushroom soup, undiluted
1 (5 oz) can evaporated milk
2 tsp soy sauce
6 (1/2-inch-thick) slices French bread
1/4 cup finely chopped fresh parsley
Cut onions crosswise into 1/4-inch slices; cut each of the slices in half.
Melt butter in a large skillet over medium-high heat; cook onion and
mushrooms, stirring constantly, until tender. Spoon mixture into a lightly
greased 2-quart baking dish. Sprinkle with 1 cup cheese. Combine soup,
milk, and soy sauce; pour over cheese. Top with bread slices, and sprinkle
with remaining 1 cup cheese and parsley. Cover and chill 4 to 8 hours.
Remove baking dish from refrigerator, and let stand at room temperature
for 30 minutes. Cover and bake at 375 degrees F. for 30 minutes. Uncover
and bake 15 to 20 additional minutes or until thoroughly heated. Let stand
5 minutes before serving.
Barb
