Continental Cheese Bake

• onion↗1 cup

  sliced

• butter or 1 tablespoon margarine↗1 tablespoon
• hardboiled egg8

  sliced

• swiss cheese2 cups

  8 Ounces, shredded

• cream of mushroom soup1

  (8 ounce) can

• milk↗3⁄4 cup
• prepared mustard1 teaspoon
• seasoning salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• rye bread↗6 slices

  Buttered

Step-by-step instructions

1. 1

   Heat oven to 350. Cook and stir onion in butter until onion is tender.

2. 2

   Spread mixture in baking dish 11x7x1 1/2 inch. Top with egg slices, sprinkle with cheese. Beat remaining ingredients except bread in bowl with rotary beater. Pour soup mixture over cheese*; overlap bread slices on top of casserole (these are the small rye bread rounds, not full sized slices). Bake 30 to 35 minutes or until heated through.

3. 3

   Set oven control to broil and/or 550. Place casserole 5 inches from source of heat; broil 1 minute, or until bread is toasted. (Party rye can be substituted for caraway rye).

4. 4

   *Do ahead note: To make casserole in advance, prepare casserole as directed except - do not top with bread slices or bake. Refrigerate several hours or overnight. At baking time, place bread slices over top and bake 40 to 45 minutes.

5. 5

   (We always serve this with bacon curls, coffee cake and a fruit cup).

6. 6

   Bacon curls in oven: Set oven for broil. Cut 18 slices bacon in half; roll each and secure with wooden pick. Broil 4 - 5 inches from heat source for 2 minutes. Turn: broil 2 minutes longer or until bacon is crisp.