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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Egg / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 3 |
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Directions: In saucepan, combine soup, milk, onion and mustard. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into 10x6x2-inch baking dish.
Break the eggs, about 2 inches apart, into sauce in casserole. Carefully spoon remaining sauce around eggs. Butter French bread slices and stand the slices (ha
lved if desired) around edges of casserole with crusts up. (Make or use leftover garlic bread as an alternative.) Bake in 350 degree oven for 20-30 minutes or until eggs are set. Garnish with parsley, if desired.
| Ingredients:
1 condensed cream of chicken soup
1/2 Cup(s) milk
2 dried minced onion
1/2 Teaspoon(s) prepared mustard
1 Cup(s) swiss cheese,shredded
6 eggs
6 (or more) 1/2 inch slices french bread |
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