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

Cook and stir onion in butter until tender; spread in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Top with egg slices; sprinkle with cheese. Beat remaining ingredients except bread. Pour soup mixture over cheese; overlap bread slices (butter side up on top of casserole). Bake at 350 degrees for 30 to 35 minutes. 6 servings.