"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Brunch Casserole Recipe

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This recipe for Brunch Casserole, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Aldrine
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sliced onion
2-3 Tbsp. butter
8 hard cooked eggs, sliced
2 c. shredded Swiss cheese
1 can cream of mushroom soup
3/4 c. milk
1 tsp. prepared mustard
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dill weed
6 slices rye bread, buttered, cut into 4 triangles

Directions:
Directions:
Heat oven to 350. Cook and stir onion in butter until just tender, lightly brown. Spread onions in 12" X 8" baking dish. Top with egg slices, sprinkle with cheese. Mix remaining ingredients well, pour soup mixture over cheese. Overlap bread slices on top of casserole on both sides, two rows. Bake 30-35 min. then broil 1 min. till bread is lightly toasted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
To make ahead, prepare as directed but do not top with bread until ready to bake. Bake 40-45 min. Can use any hearty bread. When serving, I put the toast points on the plate and top with onion egg mixture. Yummy!

 

 

 

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