1 c. sliced onion
1 tbsp. butter
8 hard-cooked eggs, sliced
2 c. shredded processed Swiss cheese (8 oz.)
1 can 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 and cut diagonally into 4 pieces

Cook and stir onion in butter until tender. Spread in ungreased baking dish, 11 1/2 x 7 inch. Top with egg slices; sprinkle with cheese. Beat remaining ingredients, except bread. Pour soup mix over cheese; overlap bread slices, buttered side up, on top. Bake 35 minutes at 350 degrees.