Swiss Onion Casserole

Serves: 10
Total Calories: 173


2 (16-ounce) packages frozen small onions
1 (10 1/2-ounce) can cream of chicken soup condensed
3/4 cup milk
6 ounces Swiss cheese shredded (about 1 1/2 cups)
4 cups French bread 1/2 -inch cubed
1/4 cup butter or margarine


At least 50 minutes or up to 24 hours before serving:

Grease a 2-quart shallow baking dish. Cook onions according to package directions drain well.

Meanwhile, in a small bowl, combine soup and milk until well blended. In baking dish, layer half of the onions, half of the soup mixture, 1 cup of the cheese, remaining onions and remaining soup mixture. If making ahead, cover and refrigerate up to 24 hours.

Preheat oven to 350°. In a 10-inch skillet over medium heat, sauté bread in butter or margarine for 4 to 5 minutes or until toasted. Top casserole with bead cubes, sprinkle with remaining cheese and paprika. Bake for 30 to 40 minutes or until bubbly. If not serving immediately, cover loosely with foil to retain heat.

Nutritional Facts:

Serves: 10
Total Calories: 173
Calories from Fat: 109

This Swiss Onion Casserole recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.

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