1 (10 oz.) pkg. chopped broccoli
1 tbsp. melted butter
1/2 c. chopped onion
1 (10 oz.) can cream of mushroom soup, undiluted
4 c. (4 oz.) shredded cheese
1/2 tsp. dry mustard
4 hard cooked eggs, chopped
1 (2.8 oz.) can French fried onion rings

Cook broccoli according to package directions, omitting salt. Drain and set aside. Saute onions in butter in saucepan until tender. Add soup, Cheddar cheese and dry mustard; heat until bubbly.

Layer half of broccoli and half of eggs in a greased 1 1/2 quart casserole; pour half of soup mixture over eggs. Repeat layers. Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let stand 30 minutes. Add onion rings; bake an additional 5 minutes. Yield: 4 to 6 servings.