Havarti And Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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HAVARTI CHEDDAR AND EGG CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
1 cup white onion sliced |
1 tablespoon butter |
8 hard cooked eggs |
2 cups shredded havarti cheese |
1 can cream of cheddar soup |
3/4 cup milk |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1/4 teaspoon dill weed |
1/4 teaspoon freshly ground black pepper |
6 slices rye bread buttered and cut diagonally into 4 pieces |
Directions:
1. Cook and stir onion in butter until tender then spread in ungreased baking dish.
2. Top with egg slices then sprinkle with cheese.
3. Beat remaining ingredients except bread.
4. Pour soup mixture over cheese then overlap bread buttered side up on top of casserole.
5. Bake at 350 for 35 minutes.
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