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3 lb Vidalia Onions, sliced 1/8" Thick
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1 1/2 stk Butter
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1 can Cream of Celery Soup
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4 x -5 Slices Swiss cheese
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Salt and Pepper to taste
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1/2 c. Grated Parmesan
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4 slc Toasted bread, Cubed (Or possibly Boxed Plain Croutons)
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In a skillet heat butter and add in the onions. Stirring occasionally, saute/fry till the onions are tender. Add in the soup and the seasonings. Mix till well combined. In a buttered 9x13" casserole layer the following:
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