2 tbsp. butter
3 med. sweet Spanish onions, sliced
8 oz. fresh mushrooms, sliced
1 c. (4 oz.) shredded Swiss cheese
1 can cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
2 tsp. soy sauce
6-8 sliced French bread
6-8 slices Swiss cheese

In large skillet, melt butter over medium-high heat. Saute onions and mushrooms until tender. Place in a 12 x 7 1/2 x 2 inch baking dish or 2 quart casserole. Sprinkle shredded cheese on top.

Combine soup, milk and soy sauce; pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. Bake, loosely covered at 375 degrees for 30 minutes. Uncover and bake 15-20 minutes longer or until heated through. Let stand 5-10 minutes before serving.