An Early Thanksgiving Feast

The Schmidling family gathered in Smithville for Thanksgiving this afternoon. Aunt Kathy made the turkey and ham and potatoes, Aunt Denise made the pies and a German dessert (for their exchange student), Aunt Sherry made the sweet potatoes and corn casserole, Dorothy made cranberry fluff salad (my personal favorite), Lindsey brought the little cousins, and I made a few side dishes: oyster stuffing (Captain's favorite), sage stuffing (everyone else's favorite), rustic scalloped onions, broiled asparagus, and sweet green beans. How nice that Melanie came without her wheelchair and only needed a cane.
Rustic Scalloped Onion Casserole
2 T. butter
2-3 onions or leeks (any combination)
1 can cream of (anything) soup
2 T. milk
1/4 t. pepper
1-2 c. Swiss cheese
Cubed bread (French, Pumpernickel, Rye, etc.)
Rough chop onions and saute in butter until softened.
Place in casserole dish and stir in one can of condensed soup with milk and pepper. I like to use half a can of cream of celery and half a can of cream of chicken, but cream of mushroom soup is also nice.
Top with dry hunks of bread or croutons.
Sprinkle with Swiss cheese.
Bake at 350' F for 15 minutes, until bubbly.
This recipe could be doubled for bigger families.
Great side dish for Thanksgiving meals!