Fontina, Celery and Egg Casserole

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

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

 * 1) Cook and stir onion in butter until tender then spread in ungreased rectangular baking dish.
 * 2) Top with egg slices then sprinkle with cheese.
 * 3) Beat remaining ingredients except bread.
 * 4) Pour soup mixture over cheese then overlap bread slices buttered side up on top of casserole.
 * 5) Bake at 350°F for 35 minutes.