1 (10 oz.) pkg. broccoli, chopped
4 slices (4 oz.) American cheese
4 slices (4 oz.) Swiss cheese
1 tbsp. chopped onion
1 tbsp. salt
2 tbsp. butter, melted
6 slices rye or whole wheat bread
1 (2 oz.) jar pimento, drained and chopped
4 eggs
2 c. milk
1/2 tbsp. mustard

Cook broccoli in water until done. Drain well. Toast 4 slices of bread; arrange in a greased 9 x 9 x 2 inch pan. Top with American cheese, then broccoli and pimento. Place the Swiss cheese atop. Beat eggs; blend in milk, onion, salt, mustard and a dash of pepper. Pour over casserole, cover and refrigerate at least 1 hour.

Toast and tear into pieces the remaining two slices of bread. Blend in blender to make crumbs. In a bowl, combine crumbs and melted butter. Before baking sprinkle crumbs over the top. Bake uncovered 60-65 minutes at 325 degrees or until knife comes out clean. Let stand 10 minutes before serving.