Cheese-Egg Bake

Name: Cheese-Egg Bake
Ingredients: 1 c. sliced onion; 1 Tbsp. butter; 8 hard-cooked eggs, sliced; 2 c. shredded process Swiss cheese (about 8 oz.); 1 (10 1/2 oz.) can condensed cream of mushroom soup; 3/4 c. milk; 1 tsp. prepared mustard; 1/2 tsp. seasoned salt; 1/4 tsp. dill weed; 1/4 tsp. pepper; 6 slices caraway rye bread, buttered and cut diagonally into 4 pieces

11 ingredients

9 steps

Ingredients

1 c. sliced onion
1 Tbsp. butter
8 hard-cooked eggs, sliced
2 c. shredded process Swiss cheese (about 8 oz.)
1 (10 1/2 oz.) can condensed cream of mushroom soup
3/4 c. milk
1 tsp. prepared mustard
1/2 tsp. seasoned salt
1/4 tsp. dill weed
1/4 tsp. pepper
6 slices caraway rye bread, buttered and cut diagonally into 4 pieces

Directions

1

Heat oven to 350°.
2

Cook and stir onion in butter until onion is tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches).
3

Top with egg slices; sprinkle with cheese.
4

Beat remaining ingredients except bread.
5

Pour soup mixture over cheese; overlap bread slices, buttered side up, on top of casserole.
6

Bake uncovered 30 to 35 minutes or until heated through.
7

Set oven control at broil and/or 550°.
8

Broil 5 inches from heat 1 minute or until bread is toasted.
9

Makes 6 servings.