German/Swiss Egg Casserole

Ingredients

• 1 cup sliced white 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

Directions

1. 1

   Preheat oven to 350.

2. 2

   Cook onion in butter just until tender.

3. 3

   Transfer to 12x8 baking dish.

4. 4

   Divide the egg slices evenly over the onion/butter mixture.

5. 5

   Sprinkle with the cheese.

6. 6

   Beat remaining ingredients except the bread together in a large bowl well mixed.

7. 7

   Pour this over the cheese.

8. 8

   At this point you can refrigerate overnite but this is not necessary.

9. 9

   To finish, add the bread slices by overlapping them on top of the casserole.

10. 10

    Bake 30-35 minutes until heated through.

11. 11

    If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.