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Vidalia Onion Corn Casserole




Source of Recipe


cookbookcookery






List of Ingredients



• 2 tablespoons butter or margarine
  
• 3 medium Vidalia or other sweet onions, peeled and cut into 1/4-inch slices
  
• 1/2 pound sliced mushrooms
  
• Vegetable oil or non-stick vegetable oil spray
  
• 2 cups shredded cheddar cheese, divided use
  
• 1 can (12 ounces) creamed corn
  
• 1 can (5 ounces) evaporated milk
  
• 1 tablespoon soy sauce
  
• 6 slices French bread, cut 1/2-inch thick
  
• 1/3 cup chopped parsley
  






Instructions



1. Place large skillet over medium heat and melt butter. Add onions and mushrooms and saute until tender. Place mixture into lightly oiled 2-quart glass casserole dish. Sprinkle with 1 cup cheese.
   
   
2. In mixing bowl, combine creamed corn, evaporated milk and soy sauce and pour over cheese. Top with French bread slices, then sprinkle evenly with remaining cup of cheese and chopped parsley. Cover and refrigerate
   overnight, or at least 8 hours.
   
3. Next day, preheat oven to 375 degrees. Let casserole stand at room temperature 30 minutes. Bake covered 30 minutes. Uncover and bake until thoroughly heated, 15 to 20 minutes more. Let stand 5 minutes before
   serving.
   
   






Final Comments


Serves 6