Cheesy Onion Casserole

I saw a recipe on Pinterest for an onion casserole.  It looked like French Onion Soup except in a casserole.  I made a few changes to the recipe to go with what I had on hand.  My sister and her kids were visiting and she really enjoyed the "casserole".  It came out almost like a soup or dip since I changed the recipe.  The onion casserole came out delicious and I will definitely be making this again in the future.  If I were expecting more people to eat I would add the bread to the casserole like the original recipe called for.  Because I knew that it would have to be stored in the refrigerator I chose to omit the bread so that it would not get soggy.  Below is the recipe with my changes.

2-3 Tbs butter or margarine
3 large Vidalia onions- sliced
2 c. shredded Three Cheese (8 oz.) (used Kraft 3 Cheese)
1 can cream of chicken & mushroom soup, undiluted
2/3 c. milk
1 tsp. soy sauce

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

 

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Bake at 350 uncovered for 15 minutes. Top with remaining cheese then place casserole back in oven and finish baking for 15 more minutes.

 

I toasted bread and served it on the side.  This allowed everyone to get as much or as little bread as they liked.  Some members of my family are diabetic, including myself, so we opted for less bread than others.  The recipe was delicious even without bread.  Some preferred it with toasty French bread but I ate mine with a toasted Kaiser roll cut into pieces to make perfect dipping size.

You can view the original recipe at http://www.instructables.com/id/Cheesy-Onion-Casserole-Best-Thanksgiving-Side-Dis/