Onions, Leeks, Garlic

[Zana]

Macedonian Onion Pie with Tomatoes and Walnuts from Naoussa

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup extra-virgin olive oil
5 large red onions -- coarsely chopped
4 medium firm ripe tomatoes -- grated
salt & freshly ground pepper -- to taste
1 1/2 cups coarsely chopped walnuts
1 package commercial phyllo dough sheets -- or 1 recipe Macedonian
phyllo, or Basic Homemade Phyllo Dough

Heat 1/3 cup of the olive oil in a large skillet over medium heat and cook the
onions, stirring until wilted and translucent, 7 to 8 minutes. Add the tomatoes
and simmer until most of the liquid has been absorbed. Season with salt and
pepper and add the walnuts. Combine.

Preheat the oven to 375F. Lightly oil an 18-inch round pizza or baking pan. If
using Macedonian phyllo, divide the dough into 2 equal balls. Keep one ball
covered with a kitchen towel or under an inverted bowl while you work with the
other dough ball.

Place the ball on a lightly floured work surface and dust lightly with flour.
Using a heavy, fat rolling pin, roll the dough into a circle 5 to 6 inches in
diameter. do this in sure, even strokes in every direction so that the circle is
properly shaped from the start. Sprinkle the surface lightly with flour as you
go, after every or every other stroke.

Next, place the dough in front of you and place a dowel or small broomstick at
the bottom. Roll up the dough along the dowel, gently coaxing it out from the
center to the edges as you go. Sprinkle after every or every other turn with a
little flour. Turn the dough clockwise after every roll, too, to ensure that it
rolls out evenly in all directions. Keep doing this until you get a circle that
is about 22 inches in diameter. Place the dough inside the pan, letting the
excess hang over the rim. Brush lightly with oil. Spread the filling evenly over
the pastry, leaving the inch around the outer rim empty.

Roll the second piece of phyllo into a 22-inch circle and place this over the
filling in such a way that it isn't pulled tight with the excess dough hanging
over the edge, but wavy and undulating her and there all over the surface. Roll
the bottom excess phyllo inward, in the shallow periphery, to for a thick crust.

If using basic phyllo dough, divide the dough into 5 equal dough, divide the
dough into 5 equal balls. You'll need 3 sheets for the bottom and 2 for the top.
Follow the same directions for rolling out Macedonian phyllo, but roll out and
brush wit oil 3 sheets for the bottom, spread the filling over them, and roll
out 2 sheets for the top, maintaining the undulating surface and making the
thick rim in the same way.

Bake until the phyllo is golden, about 50 minutes. Remove from the oven, let
cool in the pan, and serve.

You may reduce the ingredients by half and bake the pie in a 9-inch or 10-inch
round pan.

Makes one 18-inch pie (10 to 12 servings)

AuthorNote: This dish is delicious and simple, and the ground walnuts give it a
surprisingly substantial texture, as though the pie was filled with ground meat.

ChupaNote: use yulfka (a thicker Turkish phyllo pasty sheet) or use triple the
number of sheets of commercial phyllo [9 sheets for the bottom, and 6 for the
top]. Don't forget to brush with clarified butter or oil between sheets.



Kochilas Macedonian Phyllo Dough
4 cups all-purpose flour, to 4 1/2 as needed
1/2 teaspoon salt
1 1/2 cups water, to 1 3/4 cups
1 Tablespoon olive oil
1 1/2 cups melted clarified unsalted butter



Combine the flour and salt in a large bowl. Make a well in the center and add
the water and oil. Mix in the flour, starting from the perimeter of the well,
until it is completely combined. Knead well for about 10 minutes. The dough
should be firm and smooth. Divide into 2 equal-size balls and set aside to rest,
covered with plastic wrap.

Using a rolling pin or thin dowel and working on a lightly floured surface, roll
open the first ball of dough to a large circle about 20-inches in diameter.
Brush the entire surface generously with melted butter. Fold the two sides so
that they meet in the center. Brush this surface generously with butter too.
Fold again, so that the dough is now like a long panel, 3 to 4 inches wide.
Brush the surface with butter, and fold again, so that the dough becomes like a
block. Cover with plastic and refrigerate for 1 one hour or up to one day.
Repeat with the second ball. Leave the phyllo at room temperature for about 30
minutes before using.

Makes enough pastry for a 15 to 18-inch round pie pan

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 18-inch pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 261 Calories; 23g Fat (76.5% calories
from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

NOTES : Kremmydopita me Tomates kai Karydia

Nutr. Assoc. : 0 0 0 0 0 0

[Zana]

Thessaly Scallion and Feta Pie - Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds scallions -- or green onions
1/4 cup unsalted butter -- 1/2 stick
2 cups milk
salt -- to taste
1 pound Greek feta cheese -- crumbled
1 pound Myzithra cheese -- crumbled
4 large eggs -- lightly beaten
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room
temperature
3/4 cup extra-virgin olive oil

Trim away the root ends and the toughest part of the greens. Wash the scallions
or spring onions thoroughly and chop, Heat 3 tablespoons of the butter in a wide
pot or large, deep skillet over medium heat and cook the scallions or spring
onions, stirring, until wilted, 7 to 9 minutes. Pour in the milk, season lightly
with salt, reduce heat, and simmer, uncovered, for 6 to 8 minutes, stirring
frequently to keep the milk from scorching the bottom of the pot.

Remove from the heat and let cool slightly. Mix in the cheeses and the eggs.
Season with salt and a little pepper and combine well.

Preheat the oven to 375F and lightly oil a 13x18-inch baking pan that is
2-inches deep. Open the phyllo and place on a work surface. Cover with a cloth
to keep from drying out.

Place the first sheet of phyllo inside the baking pan, allowing it to hang over
one edge. Brush with olive oil. Repeat with the next sheet, aligning it so that
it hangs over the opposite edge. Brush with olive oil. Repeat with 6 more
sheets, allowing each to hang over one edge in alternating order so that there
is enough excess phyllo to roll up and form a decorative rim once the pie is
completely assembled. Spread the filling evenly over the phyllo. Cover with 6
more sheets, letting them hang over alternating edges and brushing each with
olive oil. Roll up the bottom and top excess phyllo together around the
perimeter of the pie to form a ring. Sprinkle the top lightly with water. Melt
the remaining tablespoon of butter and pour it on top. Score the pie into
serving pieces without cutting all the way to the bottom. Bake until golden,
about 50 minutes. Remove from the oven, let cool for 30 to 40 minutes, and
serve.

Makes 10 to 12 servings

AuthorNote: Onions always provided a very economical way to fill a pie and hence
a whole family's belly. In the North of Greece, the preferred varieties for pie
fillings, stews and roasts have always been scallions and leeks. There are lots
of recipes, for example, for [favorites] cooked on a plump bed of scallions,
spring onions, or leeks, and for leek pies. Here is a variation on a theme. It
is essential to use as much of the upper greens as possible.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 623 Calories; 48g Fat (78.7% calories
from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 176mg Cholesterol;
842mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 8 1/2 Fat.

NOTES : Borek or Kremmydopita

Nutr. Assoc. : 0 0 0 0 0 473 0 0 0 0

[Zana]

Macedonian Leek Fritters - Prassokeftedes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large waxy potatoes -- peeled and sliced or cubed
salt -- to taste
2 pounds leeks -- white and tender green parts, halved
lengthwise, washed well and thinly sliced
2 large eggs -- lightly beaten
1/2 cup bread crumbs -- from stale bread
freshly ground black pepper -- to taste
1 teaspoon dried Greek oregano
To fry: -- olive or other vegetable oil

• Place the potatoes in a pot with enough water to cover by 2-inches.
• Salt the water lightly.
• Bring to a boil and simmer the potatoes until soft, 12 to 13 minutes.
• Drain and transfer to a large bowl.

• Meanwhile, place the leeks in a steamer basket inside a pot with about 2 inches of boiling water.
• Cover and steam for 10 to 12 minutes.
• Remove and let cool slightly.

• Preheat the oven to 200F.
• Mash the potatoes until smooth and creamy.
• Mix in the leeks.
• Add the eggs, bread crumbs, 1 teaspoon salt, the pepper, and the oregano and mix well.

• Heat about 1-inch of the olive or other oil in a large, heavy skillet over medium-high heat.
• Drop in about 2 tablespoons of the leek-potato mixture for each kefte and flatten each one with the back of the spoon to form a patty.
• Do this in batches.
• Fry on one side until golden, about 3 minutes, then flip to fry on the other side. Remove and drain on paper towels.
• Place the cooked leek fritters in the oven to keep them warm and continue with the remaining batter, replenishing the oil as needed.

Serve warm.

Makes 20 fritters.

AuthorNote: Leek fritters make either a delicious meze or vegetarian main
course. Serve with Macedonian Garlic Sauce (skordalia).

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"20 fritters"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 1g Fat (15.9% calories from
fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 35mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.


Nutr. Assoc. : 4608 0 0 0 0 0 0 0

[Zana]

Grilled Halibut with Sweet Onions and Garlic

1 1/2 pounds halibut, sliced 3/4-inch thick
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, fresh is best
1/4 teaspoon salt
1/4 teaspoon pepper

• Peel and slice the onion and garlic cloves as thinly as possible.
• Heat the oil and butter in heavy skillet.
• When the butter bubbles, add the onions and garlic.
• Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown.
• Watch mixture to avoid burning.
• When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
• While onions are cooking, heat a grill to medium-high.
• Brush both sides of the halibut fillets with olive oil.
• Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side.
• Flip fish and cook for 5 minutes longer.
• Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.)
• Serve fillet topped with the onion and garlic mixture.

Makes 4 servings.

[Zana]

Thessaly Scallion and Feta Pie - Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds scallions -- or green onions
1/4 cup unsalted butter -- 1/2 stick
2 cups milk
salt -- to taste
1 pound Greek feta cheese -- crumbled
1 pound Myzithra cheese -- crumbled
4 large eggs -- lightly beaten
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room
temperature
3/4 cup extra-virgin olive oil

Trim away the root ends and the toughest part of the greens. Wash the scallions
or spring onions thoroughly and chop, Heat 3 tablespoons of the butter in a wide
pot or large, deep skillet over medium heat and cook the scallions or spring
onions, stirring, until wilted, 7 to 9 minutes. Pour in the milk, season lightly
with salt, reduce heat, and simmer, uncovered, for 6 to 8 minutes, stirring
frequently to keep the milk from scorching the bottom of the pot.

Remove from the heat and let cool slightly. Mix in the cheeses and the eggs.
Season with salt and a little pepper and combine well.

Preheat the oven to 375F and lightly oil a 13x18-inch baking pan that is
2-inches deep. Open the phyllo and place on a work surface. Cover with a cloth
to keep from drying out.

Place the first sheet of phyllo inside the baking pan, allowing it to hang over
one edge. Brush with olive oil. Repeat with the next sheet, aligning it so that
it hangs over the opposite edge. Brush with olive oil. Repeat with 6 more
sheets, allowing each to hang over one edge in alternating order so that there
is enough excess phyllo to roll up and form a decorative rim once the pie is
completely assembled. Spread the filling evenly over the phyllo. Cover with 6
more sheets, letting them hang over alternating edges and brushing each with
olive oil. Roll up the bottom and top excess phyllo together around the
perimeter of the pie to form a ring. Sprinkle the top lightly with water. Melt
the remaining tablespoon of butter and pour it on top. Score the pie into
serving pieces without cutting all the way to the bottom. Bake until golden,
about 50 minutes. Remove from the oven, let cool for 30 to 40 minutes, and
serve.

Makes 10 to 12 servings

AuthorNote: Onions always provided a very economical way to fill a pie and hence
a whole family's belly. In the North of Greece, the preferred varieties for pie
fillings, stews and roasts have always been scallions and leeks. There are lots
of recipes, for example, for [favorites] cooked on a plump bed of scallions,
spring onions, or leeks, and for leek pies. Here is a variation on a theme. It
is essential to use as much of the upper greens as possible.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 623 Calories; 48g Fat (78.7% calories
from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 176mg Cholesterol;
842mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 8 1/2 Fat.

NOTES : Borek or Kremmydopita

Nutr. Assoc. : 0 0 0 0 0 473 0 0 0 0

[Zana]

Warm Olives and Cipollini Onions with Honey Gastrique

Chef Tyler Florence


Ingredients
1/2 pound small cipollini onions, halved
2 teaspoons kosher salt
Extra-virgin olive oil
3 cups sherry vinegar
2 cups good-quality honey
2 fresh bay leaves
1 large fresh rosemary sprig
Grated zest of 1 orange
Grated zest of 1 lemon
5 garlic cloves, peeled and smashed with the side of a chef's knife
1 pound unpitted mixed olives


Preparation
• Place the unpeeled onions in a large bowl.
• Pour a few cups of extremely hot tap water over the onions and set aside for 15 minutes to loosen the skins.
• Drain the onions and peel; pat dry.

• Place a very large skillet over high heat and add a 2-count of olive oil.
• Add the peeled onions and the salt and sear until the outsides are nice and golden brown, 5 to 7 minutes.
• While the onions brown, combine the vinegar, honey, and 2 tablespoons of olive oil in another skillet and bring nearly to a simmer over low heat.
• Add the bay leaves, rosemary, zests, garlic, and olives.
• Once the onions are nice and golden brown, carefully pour in the olive mixture.
• Simmer over low heat, uncovered, for 30 to 35 minutes, or until the onions are cooked through and the liquid has reduced slightly and has a syrupy consistency.
• Serve warm.

Serving Size
Makes about 2 quarts

[Father'sDaughter]

In trying to figure out what to do with the last of my 2011 garlic before it all had to get tossed, I found instructions for making Garlic Confit. The hardest part it peeling the garlic, but the rest is easy as can be.

Break heads of Garlic into individual cloves. Some recipes called for blanching then plunging into an ice bath to peel, but I found a quick soak in a bowl of cool water worked pretty well for loosening the skins.

Once they are peeled, cut off the root end, dry well, and place into a small pot. Add enough extra virgin olive oil to bring the level an inch above the garlic. Cook over low heat until the garlic is soft and turns a light to medium tan color--don't let it go beyond that point or it will get bitter. Keep the heat low enough that the oil forms small bubbles. Remove from the stove and carefully pour into a bowl to cool.

What you get is basically roasted garlic without having to turn on the oven or deal with sticky papery skins, and lots of roasted garlic oil to use for cooking or seasoning (or for dipping the rest of your bread in after you've eaten all the garlic).

The rule of thumb seems to be to keep it refrigerated and use it within two weeks, or there's a risk of botulism.

[TomNJ]

An easier way to peel large quantities of garlic is to put the cloves in a large metal bowl, cover with another inverted metal bowl, and shake the heck out of them for 20-30 seconds. If the garlic has been well cured this will knock off about 90% of the skins, and the rest will slip off easily.

TomNJ

[tjg911]

Originally Posted by TomNJ

An easier way to peel large quantities of garlic is to put the cloves in a large metal bowl, cover with another inverted metal bowl, and shake the heck out of them for 20-30 seconds. If the garlic has been well cured this will knock off about 90% of the skins, and the rest will slip off easily.

TomNJ

gee i was going to tell her that (and give you the credit since you told me about this) but you beat me to it!

tom

[Father'sDaughter]

Thanks Tom and Tom! I'll have to give it a try next time.

[jennifer28]

Father's daughter, thank you for posting this. I LOVE garlic, although I can't say the same for the people around me, LOL.

[Elizabeth]

I have an Oxo Good Grips Garlic Peeler and it is awesome for peeling cloves. Put one or two cloves in there, roll it on a hard surface a few times, tip it and the peeled cloves fall out. Fast and amazingly easy.

[Zana]

Thessaly Scallion and Feta Pie

- Greek

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds scallions -- or green onions
1/4 cup unsalted butter -- 1/2 stick
2 cups milk
salt -- to taste
1 pound Greek feta cheese -- crumbled
1 pound Myzithra cheese -- crumbled
4 large eggs -- lightly beaten
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room
temperature
3/4 cup extra-virgin olive oil

• Trim away the root ends and the toughest part of the greens.
• Wash the scallions or spring onions thoroughly and chop.
• Heat 3 tablespoons of the butter in a wide pot or large, deep skillet over medium heat and cook the scallions or spring onions, stirring, until wilted, 7 to 9 minutes.
• Pour in the milk, season lightly with salt, reduce heat, and simmer, uncovered, for 6 to 8 minutes, stirrin frequently to keep the milk from scorching the bottom of the pot.
  
• Remove from the heat and let cool slightly.
• Mix in the cheeses and the eggs.
• Season with salt and a little pepper and combine well.
  
• Preheat the oven to 375F and lightly oil a 13x18-inch baking pan that is 2-inches deep.
• Open the phyllo and place on a work surface.
• Cover with a cloth to keep from drying out.
  
• Place the first sheet of phyllo inside the baking pan, allowing it to hang over one edge.
• Brush with olive oil.
• Repeat with the next sheet, aligning it so that it hangs over the opposite edge.
• Brush with olive oil.
• Repeat with 6 more sheets, allowing each to hang over one edge in alternating order so that there
• is enough excess phyllo to roll up and form a decorative rim once the pie is completely assembled.
• Spread the filling evenly over the phyllo.
• Cover with 6 more sheets, letting them hang over alternating edges and brushing each with
• olive oil.
• Roll up the bottom and top excess phyllo together around the perimeter of the pie to form a ring.
• Sprinkle the top lightly with water.
• Melt the remaining tablespoon of butter and pour it on top.
• Score the pie into serving pieces without cutting all the way to the bottom.
• Bake until golden, about 50 minutes.
• Remove from the oven, let cool for 30 to 40 minutes, and serve.

Makes 10 to 12 servings

AuthorNote: Onions always provided a very economical way to fill a pie and hence
a whole family's belly. In the North of Greece, the preferred varieties for pie
fillings, stews and roasts have always been scallions and leeks. There are lots
of recipes, for example, for [favorites] cooked on a plump bed of scallions,
spring onions, or leeks, and for leek pies. Here is a variation on a theme. It
is essential to use as much of the upper greens as possible.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 623 Calories; 48g Fat (78.7% calories
from fat); 17g Protein; 12g Carbohydrate; 2g Dietary Fiber; 176mg Cholesterol;
842mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Non-Fat Milk; 8 1/2 Fat.

NOTES : Borek or Kremmydopita

Nutr. Assoc. : 0 0 0 0 0 473 0 0 0 0

[Zana]

Fried Onion Rings with Chili Sauce

Serves: 6
Recipe courtesy Paula Deen

Ingredients:

Chili Sauce:
1 cup mayonnaise
3 tablespoons chili sauce
1 teaspoon chili powder
1/8 teaspoon cayenne pepper

Onion Rings:
2 medium white or yellow onions
1 teaspoon seasoned salt
2 cups all-purpose flour
Vegetable oil
Salt

Instructions:

• Preheat oil to 360 degrees F.

• To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well.
• Cover and chill until serving time.

For the onion rings:

• Slice the onions into very thin rings and separate the rings.
• Spread them out and sprinkle with seasoned salt. Place the flour in a re-sealable plastic bag.
• Put the onion rings, in batches, in the bag, close tightly, and shake until the onion rings are coated.

• Pour the oil into a Dutch oven.
• Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy.
• Remove with tongs and drain on paper towels.

• Taste and season with salt, if necessary.
• Serve with chili sauce.

[Zana]

French Onion Casserole

source: My online recipe files
This is delicious. Tastes just like a nice onion soup you can eat with a fork. I love it with holiday meal, especially when doing a prime rib, but, it's good with turkey also.

INGREDIENTS
2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted** (lower fat is fine) OR 2 cups heavy cream and 1 cup low fat chicken broth
2/3 c. milk (2% is fine)
1 tsp. soy sauce
8 or so slices of French bread, sliced a good half inch thick

DIRECTIONS
• You can substitute cream of mushroom or any cream soup you want for cream of chicken to make vegetarian or add another element to the dish.
• Slice onions about 1/4 inch thick.

• Melt butter in a saute pan over medium heat, and add onions.
• Saute onions until clear, a little brown is ok.
• In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

• In a sauce pan, heat soup, milk, and soy sauce, stirring to blend.
• Pour soup mixture in a casserole and stir gently to mix.
• Top with bread slices.
• Bake at 350 uncovered for 15 minutes.
• After 15 minutes, top of bread should be nice and toasted.

• Push bread slices under the sauce and top with the remaining cheese.

• Place casserole back in oven and finish baking for 10 - 15 more minutes.