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

Cook broccoli in salted water for 3 minutes; drain well. Toast 4 slices of the bread and arrange in the bottom of a 9 x 9 x 2 inch baking dish. Top bread with (in order) American cheese, broccoli, pimento, and Swiss cheese. In a bowl beat eggs; blend in milk, onions, salt, pepper, and mustard. Pour over casserole. Cover; refrigerate at least 1 hour. Using blender, make crumbs with last two slices of bread; combine with butter. Sprinkle crumbs over the Swiss cheese. Bake, uncovered, at 325 degrees for 60-65 minutes (knife in center should come out clean). Let stand 10 minutes.