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Ingredients1 h 35 m servings 328
Original recipe yields 8 servings (1 9x13-inch baking dish)
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
- Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.
- Cook's Note
- The casserole can be prepared ahead of time up to the point of placing the bread on top. If refrigerated overnight, add the bread slices just before baking, and bake an additional 10 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 328 calories; 20.3 19.2 17.5 227 628 Full nutrition
ReviewsRead all reviews 2
My husband gave me a look of trepidation when I described this recipe to him, but he said "I told you, if you make it I'll try it." Turns out it tasted great and he said that he would gladly hav...