2 tablespoons butter
2 teaspoons water
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons milk
1 cup shredded Cheddar cheese
1 cup chopped onion
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon paprika
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Mix butter, water, chicken soup, milk, cheese, onion, sugar, salt and paprika. Mix well.
Preheat oven to 375 degrees F (190 degrees C). Spread mixture out on a greased 9x13 inch baking dish.
Bake uncovered in preheated oven for 30 minutes. Brush top and bottom of casserole with egg. Reduce heat to medium-low and bake for 20 to 30 minutes, until cheese is bubbly. Remove baking dish from oven and brush egg onto top and bottom of casserole. Bake 5 minutes more, until cheese is bubbly and baking dish is golden brown.