French Onion Soup Casserole -- Quad-Cities Online Recipe Book
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Side Dishes:

French Onion Soup Casserole

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Ingredients

3 jumbo yellow onions, sliced
2 tablespoons butter
1 can (10-3/4 ounces) cream of chicken soup
1/2 soup can milk
1 teaspoon soy sauce
1/2 pound Swiss cheese slices
Pepper
French bread
Butter

Instructions

Saute sliced onions in butter in large skillet on low to medium heat until transparent. Place in buttered 9x13-inch glass baking dish. Whisk together 1 can cream of chicken soup, 1/2 soup can milk and 1 teaspoon soy sauce. Pour over onions. Cover with 1/2 pound Swiss cheese slices and sprinkle with pepper. Top with thinly sliced buttered French bread. Bake at 350 degrees for 35 minutes or until bubbly and brown. Can be made ahead and refrigerated and baked at 350 degrees for 45 to 50 minutes.

Marcia Sturm
Bettendorf



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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