Reviewed: Sep. 23, 2011

Scratched on the butter and used whole wheat bread, added peas (yummy!), and made a half batch in about 2/3 of the oven time recommended. Was sensational regarding how many "healthy" short-cuts I took. It was perfect for something to whip up as a busy student in college on nights that I'm going veggie. Having the swiss cheese char in the oven added a remarkable flavor profile and I will be adding more chopped veggies in there next time. Thanks for the great recipe!

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Reviewer:

angelapan

Reviewed: Jun. 13, 2011

FANTASTIC recipe. I served this as a side with steak and ribs on the grill. It disappeared in no time and got rave reviews. I caramelized the onions, used cream of celery soup and a small baguette for the bread. Made it three days ahead and let it sit in the fridge until I was ready to cook it. An easy make-ahead that I will definitely use again.

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Reviewer:

MagicGrits

Reviewed: Mar. 20, 2011

Use onion soup instead of mushroom and it was good i need to brown the onions more.

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4 users found this review helpful

Reviewer:

Strongbygod

Cooking Level: Expert

Reviewed: Feb. 28, 2011

I always try the recipe 'as written' before presuming to review it. This was really good.. well received by myelf, my husband and grown son. It was a very satisfying side dish with our pork roast. The next time I made it I tweaked it..with... sourdough bread instead of italian, 3 sweet onions and 1 large red onion, 1/2 provolone and 1/2 swiss for the cheese..plus 1/2 teaspoon of white pepper, 1/2 teaspoon ground thyme and a splash of balsamic vinegar in the soup mixture. It was extremely good too. Different 'notes' to experience between the two versions. Loved them both. Still have not found my perfect tear free way of dealing with the onions tho. Anyway, great recipe! Thanks so much :)

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5 users found this review helpful

Reviewer:

aunt sharon

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

Reviewed: Jan. 24, 2010

I made this for 15 people for Christmas Dinner. It was a big hit. I cooked the onions in olive oil, added a bit of fat free butter spray, used a combination of skim milk and fat free half and half, fat free cream of mushroom soup and fat free swiss cheese slices. Everyone loved it.

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8 users found this review helpful

Reviewer:

DI3MOOSE

Cooking Level: Expert

Reviewed: Jan. 13, 2010

I used 3/4 of a loaf of french bread. I sliced it in 1" thick slices. (I think this made for a better presentation) I also used cream of chicken soup. Guests raved how delicious it was!

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8 users found this review helpful

Reviewer:

CPYROS

Reviewed: Sep. 15, 2009

This was awesome! It was so creamy and wonderful! I will certainly make this again. My family scarfed it up, they are picky some times. It was easy too. My only mistake was I bought bakery bread, and I think sliced bread would have fit/presented better in the pan. But, I just cut it to fit and it was delicious.

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Reviewer:

Rebecca J. Dettmer

Reviewed: Jan. 27, 2009

I made this as "something different" for Christmas this past year. It didn't go over very well because it didn't look that great, and I have so much to choose from at Christmas. It tasted pretty good--maybe a little salty and a little mushy, but good.

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Reviewer:

KARISUENICHOLS

Cooking Level: Intermediate

Home Town: Jefferson, Wisconsin, USA

Living In: Fort Atkinson, Wisconsin, USA

Reviewed: Nov. 19, 2008

use cream of chicken or celery soup instead of the cream of mushroom

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Reviewer:

fpu

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Reviewed: Apr. 1, 2008

Wow. Good flavor. I used a mix of cheeses since I didn't have all the Swiss called for, and I didn't bother to butter the bread slices (which I cut up into 'fingers' for easier serving). Also, instead of canned cream soup I used the Cream Soup Base from this site. Very very tasty.

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14 users found this review helpful