Swiss Onion Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups onion, sliced
- 2 tablespoons butter
- 5 hard boiled eggs, peeled, sliced, Shortcut
- 2 cups Swiss cheese, shredded
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ¾ cup milk
- ¼ teaspoon black pepper
- 8 slices French bread, ½ inch thick, buttered
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Melt the butter in a large non stick pan, when hot, cook the onion until soft but not browned.
- Spread onions in the bottom of the baking pan.
- Top onions with egg slices.
- Top eggs with the cheese.
- In a saucepan, add the soup, milk, and black pepper, heat, stirring until the mixture is smooth.
- Drizzle the soup mixture over the casserole, be sure some seeps down to the bottom.
- Arrange bread slices on top, overlapping them along the center of the pan.
- Bake for 20 minutes or until hot, then broil to toast the bread.
- Serve and enjoy.
Notes
Fair cost per serving.
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