Make Ahead Vidalia Onion Corn Casserole


2 T. (1/4 stick) butter or margarine
3 med. Vidalia or other sweet onions, peeled, cut into 1/4-inch slices
1/2 lb. sliced mushrooms
Vegetable spray or nonstick vegetable oil spray
2 c. shredded Cheddar
1 can (12 oz.) creamed corn
1 can (5 oz.) evaporated milk (NOT sweetened condensed)
1 T. soy sauce
6 slices French bread, cut 1/2-inch thick
1/3 c. fresh parsley, chopped

In large skillet, melt butter; add onions and mushrooms; saute until tender; transfer to lightly oiled 2-qt. glass casserole dish; sprnkle with 1 c. Cheddar.

In bowl, combine creamed corn, evaporated milk and soy sauce; pour over cheese. Top with French bread slices; sprinkle evenly with remaining cheese and chopped parsley. Cover and refrigerate.

When ready to bake, preheat oven to 375* F.

Let casserole stand at room temperature for 30 minutes.

Bake, covered 30 minutes; uncover and continue to bake 15 to 20 minutes more. Let stand 5 minutes before serving.