French Onion Casserole

• 3 medium size sweet onions
• 2 Tbsp. butter or margarine
• 1 (8 oz.) pkg. fresh mushrooms, sliced
• 2 c. shredded Swiss cheese, divided
• 1 (10 3/4 oz.) can condensed 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 c. finely chopped parsley

1. Slice onions crosswise. Cut each of the slices in half. Melt butter or margarine in large skillet over medium heat. Cook onions and mushrooms, stirring constantly, until tender. Spoon mixture into lightly greased 2-quart baking dish. Sprinkle with 1 cup Crisco. Combine soup, milk and soy sauce. Pour over cheese. Top with bread slices and sprinkle with remaining 1 cup cheese and parsley. Cover and refrigerate 4 to 8 hours. Remove baking dish from the refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 375u0b0 for 30 minutes. Uncover and bake 15 to 20 additional minutes or until thoroughly heated. Let stand 5 minutes before serving.

sweet onions, butter, fresh mushrooms, swiss cheese, condensed cream, milk, soy sauce, bread, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101784 (may not work)