Christmas is all about traditions to me. I try to keep the traditions from my childhood and the ones Greg and I have started as a family, going today. I’m not sure we had a traditional Christmas Eve meal when the kids were smaller. I think that maybe it was whatever I could get on the table in the rush of the season.
When we lived in Florida, at the kid’s request, it became shrimp every Christmas Eve. Since moving back to Georgia, it seems that Christmas Eve dinner has never been the same. This year I plan to try something new and bake a prime rib. That should please everyone, and I will not have to spend all day in the kitchen.
This casserole has the taste of a French Onion Soup. It is packed with flavor and should pair wonderfully with the prime rib. My plan is to saute’ the onions a day or two ahead of time. Store in the refrigerator. Then assemble and bake the casserole on Christmas Eve.
Cheesy Onion Casserole
Ingredients
- 2-3 tablespoons unsalted butter
- 4 large yellow onions sliced into rings
- freshly ground black pepper
- 2 cups shredded Swiss cheese
- 1 (10-ounce) can Cream of Chicken soup undiluted
- 2/3 cup milk
- 1 teaspoon soy sauce
- sliced French bread (sliced 1/2-inch thick)
Instructions
- Preheat oven to 350℉.
- In a large skillet, melt butter over medium heat.
- Add onions and saute until translucent.
- Add a few turns of freshly ground pepper and stir.
- Pour onions into a shallow 2-quart casserole dish.
- Top with 2/3 of the Swiss cheese and set aside.
- In a medium bowl mix soup, milk, and soy sauce. Pour over the cheese and onions.
- Top with French bread slices.
- Bake at 350℉, uncovered, for 15 minutes.
- Remove from oven and gently push the bread down into sauce.
- Top with remaining cheese.
- Return to oven and bake, uncovered, for 15 minutes.
- Serve immediately.