4 strips bacon, fried until crisp, crumbled
4 c. cooked potatoes, diced
6 eggs, hard, cooled and sliced
1 can cream of chicken soup
1 c. milk
1/4 tsp. garlic salt
1/2 tsp. onion salt
1/8 tsp. pepper
1/8 tsp. oregano leaves (optional)
1 tbsp. instant minced onion
1 c. Cheddar cheese, shredded

Brush 2 quart casserole with bacon drippings. Layer potatoes, eggs and bacon in casserole. Blend together soup, milk and all the seasonings. Pour over the potato mixture. Sprinkle cheese over top. Bake at 375 degrees for 25 minutes. Serves 6. Just add salad and hot rolls for a hearty meal.