Mix cream of mushroom soups with milk, should still be thick. Break up potato chips in bag. Slice hard boiled eggs into thin slices with an egg slicer.

Line the bottom of casserole dish with a layer of broken chips. Then add a layer of sliced eggs on top of chips. Spread a layer of mushroom soup on top of eggs. Repeat these steps till you get to top of casserole dish. The top layer should be potato chips.

Bake at 350°F for 35 to 55 minutes (depending on size and shape of casserole dish).

Note: When the casserole is done the top will be brown and bubbling.

Serves 8.

Tip: Serve with fresh cut tomatoes and black olives on the side. It compliments the casserole nicely.

Submitted by: Juli Koberger