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–+ servings

Swiss Onion Bake

Adapted from a recipe in the Casserole Cook Book, page 32.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 2 cups onion, sliced
  • 2 tablespoons butter
  • 5 hard boiled eggs, peeled, sliced, Shortcut
  • 2 cups Swiss cheese, shredded
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ¾ cup milk
  • ¼ teaspoon black pepper
  • 8 slices French bread, ½ inch thick, buttered

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Melt the butter in a large non stick pan, when hot, cook the onion until soft but not browned.
  • Spread onions in the bottom of the baking pan.
  • Top onions with egg slices.
  • Top eggs with the cheese.
  • In a saucepan, add the soup, milk, and black pepper, heat, stirring until the mixture is smooth.
  • Drizzle the soup mixture over the casserole, be sure some seeps down to the bottom.
  • Arrange bread slices on top, overlapping them along the center of the pan.
  • Bake for 20 minutes or until hot, then broil to toast the bread.
  • Serve and enjoy.

Notes

Fair cost per serving.