Cheesy Egg Bake
|Condensed cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Reconstituted nonfat dry milk||1⁄4 Cup (4 tbs)|
|Grated onion||2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Processed swiss cheese||4 Ounce, shredded to make 1 cup|
|Thick french bread slices||6 , buttered and halved (1/2 Inch Thick Pieces)|
|Snipped parsley||1 Tablespoon|
Ir saucepan combine first 4 ingredients; cuok and stir till heated through.
Remove from heat; stir in cheese till melted.
Pour 1 cup sauce into 10 x 6 x 1 3/4-inch baking dish.
Break eggs atop sauce.
Spoon remaining sauce around eggs.
Stand bread around baking dish edges, crust up.
Bake at 350° till eggs are set, about 20 minutes.
Sprinkle with parsley.