1 c. sliced onion
1 tbsp. butter
10 hard cooked eggs, sliced
1 (4 oz.) can mushrooms, sliced
1 (8 oz.) Swiss cheese, shredded
1 can cream of mushroom soup
1 tsp. prepared mustard
1/2 tsp. seasoned salt
1/4 tsp. dill weed
1/4 tsp. pepper

Saute onion and mushrooms in butter. Spread in 11 1/2 x 7 1/2 x 1 1/2 inch pyrex dish. Top with egg slices, sprinkle with cheese. Beat remaining ingredients. Pour over casserole contents. Sprinkle with paprika. (May be refrigerated overnight.) Bake at 350 degrees for 30-35 minutes until heated through. Serve on toasted buttered English muffins. Serves 6.