2 c. chopped onion
2 tbsp. butter
16 hard boiled eggs, sliced
8 oz. can mushrooms, sliced and drained
16 oz. shredded Swiss cheese
2 cans cream of mushroom soup
1 1/2 c. milk
2 tsp. prepared mustard
1 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. dill weed

Saute onion in butter until tender. Spread in 13 x 9 inch glass baking dish. Top with egg slices, and sprinkle with cheese. Beat remaining ingredients with rotary beater, and pour over cheese. Sprinkle with paprika and bake about 45 minutes at 350 degrees. Serve over toasted English muffins.

NOTE: This may be prepared one day before. Refrigerate, covered, and let come to room temperature before baking. Serves 8.