Swiss Cheese Egg Bake
6 hard-cooked eggs, sliced
1-1/2 cups Swiss cheese, shredded
One 10-1/2 ounce can condensed cream of chicken soup
3/4 cup milk
1/2 tsp prepared mustard
6 slices buttered French bread, 1/2 inch thick
Reserve 6 egg slices for garnish. Place remaining egg slices in bottom of baking
dish or 1-1/2 quart casserole dish. Sprinkle eggs with shredded cheese.
In a saucepan, mix soup, milk and mustard, heat, stirring until smooth. Pour
sauce over eggs, being sure some sauce goes to bottom of dish.
Place buttered bread slices on top, overlapping slightly.
Bake at 350 degrees until heated through about 35 minutes.
Garnish with reserved egg slices. Sprinkle with paprika, if desired.