1/4 c. finely chopped onion
1/2 c. butter
1/2 c. flour
4 c. milk
6 oz. Swiss cheese, shredded (I use Mozzarella)
1 c. Canadian bacon, diced
1/3 c. chopped canned pimiento
16 hard boiled eggs, quartered
1 1/2 c. bread crumbs (I use crushed crackers)
3 tbsp. butter, melted

Advance Preparation: Cook onion in 1/2 cup butter until tender, but not brown. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add milk; cook and stir until bubbly. Add cheese, bacon and pimiento; stir until cheese melts. Place 1/2 the eggs in bottom of 3 quart casserole. Spoon 1/2 sauce over eggs. Repeat layers. Cover and chill up to 24 hours. Toss crumbs with melted butter, wrap and chill.

Before Serving: Bake casserole at 375 degrees for 45 minutes. Sprinkle with crumbs. Bake about 15 minutes longer. Serve with toast. Serves 16.