Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Rye Bread | 1 slice (32g) | 83 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup white onion sliced
- 1 tablespoon butter
- 8 hard cooked eggs
- 2 cups shredded fontina cheese
- 1 can cream of celery soup
- ¾ cup milk
- 1 teaspoon prepared mustard
- ½ teaspoon salt
- ¼ teaspoon dill weed
- ¼ teaspoon freshly ground black pepper
- 6 slices rye bread buttered and cut diagonally into 4 pieces
Directions
Cook and stir onion in butter until tender then spread in ungreased rectangular baking dish.
Top with egg slices then sprinkle with cheese.
Beat remaining ingredients except bread.
Pour soup mixture over cheese then overlap bread slices buttered side up on top of casserole.
Bake at 350°F for 35 minutes.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Hard-boiled egg Recipes
Category:Fontina Recipes
Category:Milk and cream Recipes
Category:Rye bread Recipes
Category:Onion Recipes