Ingredients
2 tablespoons butter3 medium sweet Spanish onions, sliced8 ounces fresh mushrooms, sliced1 cup shredded Swiss cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (5 ounces) evaporated milk2 teaspoons soy sauce6 to 8 slices French bread (1/2 inch thick)6 to 8 thin slices Swiss cheese (about 4 ounces)
Preparation
In a large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 11x7-in. baking dish or 2-qt. baking dish. Sprinkle shredded cheese on top. Combine the soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Loosely cover with foil and bake at 375° for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before serving.
