A creamy sidedish to go with almost anything you're serving.
| 4 large sweet (Vadalia) onions, cut into wedges | 2 cups shredded cheddar cheese |
| 1 lb. fresh sliced mushrooms | 1 cup shredded Swiss cheese |
| 1 clove minced garlic | 1 can cream of mushroom soup |
| 2 Tbs. butter | 1/2 cup half and half or light cream |
| salt and pepper to taste | dash of nutmeg |
| 1 - 2 oz. jar pimiento, drained |
Put onions in sauce pan, covering with water and cook until just tender. Drain and put in a 2 Qt. buttered casserole with the pimiento. In skillet, sauté garlic and mushrooms in butter until browned. Add to onions. Combine in bowl cheeses, soup, half and half and nutmeg. Mix and pour over onion mixture. Sprinkle on some seasoned croutons, if you have them or buttered bread crumbs, and bake uncovered at 350F. for 35 minutes or until top browns. Serve 6 - 8