Since Thanksgiving is only a week away, I wanted to share a couple of my favorite family recipes. As you can maybe imagine, Thanksgiving is one of my family’s favorite holidays. My Mom always does it up big. Last year for a group of 11 people, my parents prepared a Turduckin and rotisseried a 14 lb Turkey. Thanksgiving is a day of total hedonism where we gorge ourselves silly and have enough left overs for an army!
Cheesy Onion Casserole, a family favorite, is so delicious the left overs are always fought over and my Mom has to evenly and judiciously distribute. No Thanksgiving is complete without a casserole and this one is literally as easy to make as it is to eat!
Cheesy Onion Casserole
- 2-3 Tbs butter or margerine
- 3 large sweet onions or 4 medium white or yellow onions
- 2 c. shredded swiss cheese (8 oz.)
- 1 can cream of chicken soup, undiluted**
- 2/3 c. milk
- 1 tsp. soy sauce
- 8 or so slices of French bread
Slice onions. Know any tricks not to cry while cutting onions? I whistle which works pretty well, but you need a lot of onions for this recipe. Any ideas??
Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.
In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.
Push bread slices under the sauce and top with the remaining cheese.
Bake for 15 more minutes and you are done!
**You can make this vegetarian by substituting cream of mushroom soup instead of cream of chicken.