| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Swiss | Breakfast, Eggs/cheese | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 1/2 | c | Sliced onion |
| 6 | Hard cooked eggs, sliced | |
| 1 1/2 | c | Shredded Swiss cheese (6 oz) |
| 1 | 10 3/4 oz. can condensed | |
| (Cream of Chicken Soup) | ||
| 3/4 | c | Milk |
| 1/2 | ts | Prepared mustard |
| French bread slices, toasted | ||
| OR | ||
| Toast points |
INSTRUCTIONS
In a large skillet melt butter. Add onion; cover and cook 10 minutes or till tender. Spread onion in bottom of a 10x6x2 inch baking dish. Top with sliced eggs; sprinkle with shredded cheese. In a saucepan combine soup, milk, and mustard; heat and stir till smooth. Pour over casserole. Bake, covered, in a 350F oven for 30 minutes or till hot. Serve spooned over toasted bread. Sprinkle with paprika, if desired. Makes 6 servings. Source: Better Homes & Gardens. Posted to MM-Recipes Digest V3 #255 Date: Wed, 18 Sep 1996 00:25:55 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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