1 c. minced onion
1 c. mayonnaise
11/2 t. salt
Black pepper to taste
2 cans cream of mushroom soup
1 c. grated cheddar
4 eggs, beaten
3 c. milk
Butter three slices of bread; cut into 1/2-inch cubes and set aside. Cube the remaining 9 slices and place half of the unbuttered cubes in the bottom of a 9-by-13-inch casserole dish.
Combine chicken, vegetables, mayonnaise and seasonings. Add one can soup and 1/2 cup grated cheddar. Spread over the bread cubes in the dish. Place the remainder of unbuttered bread cubes over the top. Combine the eggs with the milk. Pour over the top of the casserole, cover and refrigerate for one hour or overnight.
Spoon 1 can of soup over the top. Sprinkle with buttered bread cubes. Bake at 325º for 50 minutes. Sprinkle remaining 1/2 cup cheese over the casserole and bake for 15 minutes more.
This is heavy, so if you have restrictions on how much you may lift, have someone on hand to hoist it for you.
Parting shot: "It began in mystery, and it will end in mystery, but what a savage and beautiful country lies in between." -- Diane Ackerman
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached at email@example.com. For more Grandma's Kitchen columns by Edna Shaffer, log on to record-eagle.com/ednashaffer.