9x13 pan
2 tbsp. butter
1 c. chopped onion
12 oz. mushrooms
8 oz. shredded Swiss cheese
10 slices French bread 1 inch thick (1 loaf)
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. pepper

Saute onions and mushrooms in a pan with butter until tender. Spread into the bottom of the 9x13 pan. Sprinkle Swiss cheese over mushroom/onion mixture. Place bread slices over cheese.

In a small bowl mix soup, milk and pepper and pour over bread. Refrigerate for 2 hours (best overnight). Bake at 350 degrees for 30 minutes.