| 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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