4 strips bacon
4 c. cooked, diced potatoes
6 hard boiled eggs, sliced
1 (10 oz.) can cream of mushroom or chicken soup
1 c. milk
1/2 tsp. onion salt
1/4 tsp. garlic salt
1 tbsp. minced onion
1/8 tsp. pepper

Fry bacon until crisp; crumble. Brush 2-quart casserole with bacon drippings. Layer potatoes, bacon and eggs in casserole. Blend soup, milk, onion salt, garlic salt, and minced onion and pour over potato mixture. Sprinkle cheese on top. Bake at 375 degrees for 25 minutes. Serves 6.