German/swiss Egg Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup sliced onion
• 1 tablespoon butter
• 8 hard-boiled eggs, sliced
• 2 cups swiss cheese, shredded
• 1 (10 ounce) can cream of chicken soup
• 3/4 cup milk
• 1 teaspoon prepared mustard
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon dill weed
• 1/4 teaspoon pepper, fresh ground is the best
• 6 slices dark caraway rye bread, buttered and cut into quarters

Recipe

• 1 preheat oven to 350.
• 2 cook onion in butter just until tender.
• 3 transfer to 12x8 baking dish.
• 4 divide the egg slices evenly over the onion/butter mixture.
• 5 sprinkle with the cheese.
• 6 beat remaining ingredients except the bread together in a large bowl well mixed.
• 7 pour this over the cheese.
• 8 at this point you can refrigerate overnite but this is not necessary.
• 9 to finish, add the bread slices by overlapping them on top of the casserole.
• 10 bake 30-35 minutes until heated through.
• 11 if refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.