Before we entered the retirement portion of our life, I operated a Family Child Care home daycare as an Army wife. I was certified via the Army Child and Youth Services program and participated in the USDA food program for each state that I operated. Learning to cook in accordance with Army and USDA regulations often meant cooking meals clearly identified separate meal components: protein, vegetable, fruit, bread. A casserole often is a combination of those components - and a little more difficult to account for when breaking down each component's serving size.
As a mom though, I have to tell you that I can truly appreciate the convenience of having a one-dish meal that a casserole recipe can readily provide. (Crock-pot anyone?) Growing up I got to experience many different types of casseroles at church potlucks, family reunions, and carry-in dinners. My mom always knew the perfect casserole dish to provide to any group gathering.
In her honor, I'm pulling out her recipe books to pull my April casserole recipes. I hope you enjoy them as much as we have!
- 3 TBS butter
- 3 white onions, sliced
- 1 cup, sliced fresh mushrooms
- 1 cup shredded Swiss cheese
- 1 (10 3/4 oz) can of cream of mushroom soup
- 1 cup evaporated milk
- 2 tsp soy sauce
- 6-8 slices french bread
- 6-8 slices Swiss cheese (deli style)
- In a large skillet, melt the butter over medium heat.
- Add onions and mushrooms to melted butter - cook until tender.
- Turn cooked onions and mushrooms into a greased 11 x 7 baking dish, top with shredded Swiss cheese.
- Combine evaporated milk and soy sauce, pour over shredded cheese and vegetables.
- Next, top with sliced bread followed by Swiss cheese slices.
- Cover and refrigerate overnight (or 4 hours).
- Bake, loosely covered, in a 375 degree F oven for 30 minutes.
- Uncover and bake for an additional 15-20 minutes, until heated through.
- Before serving, allow to cool (rest) for at least 5 minutes.