4 strips bacon
4 c. diced potatoes
6 hard-boiled eggs, sliced
1 (10 oz.) can cream of chicken soup
1 c. milk
1/4 tsp. each garlic salt and pepper
1/2 tsp. onion salt
1 c. shredded Cheddar cheese

Fry bacon until crisp. Brush two quart casserole with bacon fat. Layer potatoes and eggs in casserole. Blend salts and pepper and milk. Mix together with soup. Pour over other ingredients. Bake at 375 degrees for 30 minutes. Serves six.