Swiss Egg Bake
Recipe from the kitchen of Comfi Cottages
2 (101/2oz) cans cream of chicken soup
1 cup milk
4 to instant minced onions
1t jar mustard
8 oz(2 cups) shredded swiss cheese
12 eggs
12 1/2 inch thick slices of french bread,
buttered & cut in halves
In a sauce pan combine soup, milk, onion,& mustard. Cook & stir until smooth & heated throughout. Remove from heat & stir in cheese until melted.
Pour 1 cup of sauce into each of 2 (10 by 6 by 1 ) casserole dishes. Break 6 eggs into
each casserole,do not stir eggs. Spoon the remaining sauce around the eggs. Stand the french bread 1/2 slices around the edge of the casserole dish with the crust side up.
Bake at 350 for 20 minutes or until the eggs are set. Garnish with parsley. Serves twelve
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