Delicious cookies that have soft interiors and gorgeous, crunchy tops.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 8 eggs
- 1 tablespoon butter
- 1 cup sliced white onion
- 2 cups shredded Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¾ cup milk
- 1 teaspoon prepared yellow mustard
- ½ teaspoon seasoned salt
- ¼ teaspoon dried dill weed
- ¼ teaspoon freshly ground black pepper
- 6 slices dark caraway rye bread
- 2 tablespoons softened butter
Instructions
- 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 9×13-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.
- 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.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 227 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 628 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was just ok. The bread and the eggs were a great idea to use up. I really recommend getting the Rye (not white or wheat). Ours came out kind of soupy but the bread was crispy. I think next time I will make the night before, i would double the bread, add some ham and let the bread soak in the soup/butter in
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 have this again. We had it for dinner with a green salad. So easy to make (used leftover easter eggs, prepped it in the morning, refrigerated all day, then added the buttered bread and cooked it that evening). Unfortunately, my husband does not like the texture of onions so I had to skip them, but I added a generous helping of onion powder to the soup/seasoning mixture. I don’t have seasoned salt, so in addition to the salt I added a few shakes of paprika, pepper, and cumin. When I first glanced at the ingredients, I thought this would end up tasting like a deviled egg casserole, but it just tastes like eggs and rye toast with a chicken/dill sauce! It’s not anything grand, but it is so simple and so yummy.