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Enjoy this recipe from Best Church Suppers.
Submitted by: Lynne Bishop from Antioch, TN
3 T. butter
3 onions, sliced
8-oz. pkg. sliced mushrooms
1 c. shredded Swiss cheese
10-3/4 oz. can cream of mushroom soup
1 c. evaporated milk
2 t. soy sauce
6 to 8 slices French bread
6 to 8 slices deli Swiss cheese
Melt butter in a large skillet over medium heat. Add onions and mushrooms; cook until tender. Spread in a lightly greased 11"x7" baking pan; sprinkle with shredded cheese. Combine soup, milk and soy sauce; pour over cheese. Top with bread slices, then cheese slices. Cover and refrigerate for 4 hours, or overnight. Bake, loosely covered, at 375 degrees for 30 minutes. Uncover and bake for an additional 15 to 20 minutes, until heated through. Let stand for 5 minutes before serving. Serves 6 to 8. | |
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Melt butter in a large skillet over medium heat. Add onions and mushrooms; cook until tender. Spread in a lightly greased 11"x7" baking pan; sprinkle with shredded cheese. Combine soup, milk and soy sauce; pour over cheese. Top with bread slices, then cheese slices. Cover and refrigerate for 4 hours, or overnight. Bake, loosely covered, at 375 degrees for 30 minutes. Uncover and bake for an additional 15 to 20 minutes, until heated through. Let stand for 5 minutes before serving. Serves 6 to 8. |
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