1 onion, chopped
1/4 c. chopped green pepper
1 c. diced cooked ham
1 can cream of mushroom soup
1 can milk
4 hard boiled eggs
4 c. cooked rice
1/2 c. shredded Cheddar cheese
Bread crumbs

Saute onion and green pepper in small amount of butter. Add to rice in casserole dish. Mix in ham.

Mix milk and soup and add to rice and ham, saving 1/4 cup for topping.

Devil the eggs and place on top of casserole. Top with cheese and bread crumbs. Pour remaining soup on top. Bake 30-40 minutes at 350 degrees F.