Vidalia French Onion Casserole

Vidalia French Onion Casserole Recipe

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Lynnda Cloutier


This is an version of your cheese strata,with the addition of onions and mushrooms.Source: Unknown

★★★★★ 2 votes


3 medium vidalia or sweet onions. (i use maui)
2 tbsp. butter
8 oz. fresh mushrooms, sliced
2 cups shredded swiss cheese
1 can cream of mushroom soup
1 can evaporated milk (5 oz. size)
2 tsp. soy sauce
6 slices french bread, 1/2 inch thick slices
1/4 cup finely chopped parsley


1Peel and slice onions crosswise. cut the slices into halves. Melt the butter in a skillet over medium high. Add onions and mushrooms. Cook until tender. Stir constantly. Spoon mixture into a greased 2 quart dish. Sprinkle top with 1 cup cheese. Mix soup, evaporated milk and soy sauce. Pour over cheese. Put bread slices over the layers and sprinkle with the remaining 1 cup cheese and parsley. Refrigerate casserole, covered, for 4 to 8 hours. Let stand at room temperature for 30 minutes before baking. Bake at 350 for 15 to 20 minutes. Let stand for 5 minutes before serving.

About Vidalia French Onion Casserole

Course/Dish: Vegetables