2 lg. potatoes, cooked, diced
1 lg. can corned beef
2 med. onions, sliced thin
2 fresh firm tomatoes
2 hard boiled eggs
1 can mushroom soup
3/4 c. grated cheese

Put cooked potatoes in large casserole, crumble corned beef over potatoes, then sliced tomatoes, and salt and pepper. Next thin sliced onions and sliced eggs. Heat soup undiluted and pour over all, being sure it soaks through. Bake at 375 degrees about 20 to 25 minutes until bubbly. Add grated cheese and bake 5 minutes longer.