Serves: 9
Total Calories: 511
Sauté onions in butter until clear; remove from heat. In a buttered 9x13x2-inch casserole dish, place a layer of French bread; cover with half the onions and half the cheese. Repeat layers. Combine soup and milk; pour over casserole. Refrigerate overnight or longer (will keep 2 or 3 days).
To serve, bake in a 350° oven for 30 minutes or until bubbly and only slightly brown.
This Onion Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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