1 can artichoke hearts
3 hard-cooked eggs, sliced
1/2 c. stuffed olives, sliced
1/4 c. water chestnuts, sliced
1 can either cream of mushroom or celery soup
1/4 c. milk
1/2 c. grated cheese
1/2 c. buttered bread crumbs
Little salt, pepper, and onion salt

Layer of artichokes, layer of boiled eggs, olives, and water chestnuts. Pour soup mixture over this. Spread bread crumbs over all. Bake at 350 degrees until hot and bubbly and bread crumbs are light brown, 30-45 minutes.