4 c. sliced, cooked potatoes
5 hard boiled eggs, sliced
2 tbsp. flour
3 tbsp. bacon drippings
2 c. sour cream with chives
1 1/2 c. grated sharp cheese
3 tbsp. dry onion soup mix
3 strips bacon, cooked crisp
1 1/2 c. bread crumbs
3 tbsp. butter
1 can mushrooms

Butter large casserole. Place 1/3 of potatoes, half of eggs, and 1/2 of tomatoes in layers. End with potatoes, then mushrooms. Blend flour and bacon drippings; stir in sour cream and 1 cup cheese, salt, and soup mix. Cook over low heat until cheese melts. Pour over potatoes and top with bacon. Sprinkle on bread crumbs and remaining cheese. Drizzle butter on top. Sprinkle with slivered almonds and paprika. Bake at 350 degrees for 30 minutes. Serves 10 to 12.