4 c. diced cooked potatoes
6 hard boiled eggs, sliced
1 can cream of chicken soup
1 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. shredded sharp cheddar cheese
1/4 tsp. dill

Place potatoes and eggs in greased 2 quart casserole. Blend soup, milk, seasonings. Pour over potatoes. Bake at 375 degrees for 25 minutes until hot and bubbly.