2 tablespoons margarine
2 cups sliced Vidalia onion
6 hard-boiled eggs, sliced
6 oz. American cheese, grated (1-1/2 cups)
1 10-1/2 oz. can condensed cream of chicken soup
3/4 cup milk
1/4 tsp. mustard
Salt and pepper to taste
6 slices French bread, cut 1/2 inch thick and buttered

In skillet, melt butter. Add onion; cook until tender on medium heat. Spread onion in bottom of 10 x 6 x 1-1/2 inch baking dish. Top with eggs. Sprinkle with cheese.

In saucepan, combine soup, milk, mustard; heat and stir until smooth. Pour over casserole, being sure some goes to the bottom. Place bread slices on top, overlapping a little. Bake in moderate oven (350) for 35 minutes or until hot. Broil and few minutes to brown bread. Serves 6.