Swiss Egg Bake - cooking recipe

Ingredients

2 (10 1/2 oz.) cans condensed cream of chicken soup
1 c. milk
4 tsp. instant minced onion
1 tsp. prepared mustard
8 oz. processed Swiss cheese, shredded (2 c.)
12 eggs
12 (1/2-inch thick) slices French bread, buttered and halved
snipped parsley

Preparation

In a saucepan, combine soup, milk, onion and mustard. Cook and stir until smooth and heated through. Remove from heat.
Stir in cheese until melted.
Pour 1 cup of sauce into each of two 10 x 6 x 1 1/2-inch baking dishes.