1 c. sliced onion
1 tbsp. butter
8 hard-cooked eggs, sliced
2 c. shredded Swiss cheese (8 oz.)
1 can (10 1/2 oz.) condensed cream of mushroom soup
3/4 c. milk
1 tsp. prepared mustard
1/2 tsp. seasoned salt
1/4 tsp. dill weed
1/4 tsp. pepper
6 slices caraway rye bread, buttered & cut into triangles

Heat oven to 350 degrees. Cook and stir onion in butter until onion is tender. Spread mixture in baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Top with egg slices (layer with mushrooms if desired). 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. Bake 30 to 35 minutes or until heated through Set oven control at broil. Place casserole 5 inches from heat for 1 minute. Make ahead without bread and refrigerate 1 or 2 days ahead.