Eggs ‘N’ Chips

• 6 hard cooked eggs, sliced
• 1 can (10 to 11 oz.) condensed cream of mushroom soup
• ½ cup milk
• 2 tbsp. onion, finely chopped
• 2 cups crushed potato chips (about 4 oz.)
• Salt and pepper

Blend soup, milk and onion. Arrange in layers in a well-greased 1 quart casserole: half of the potato chips; eggs, seasoning layer with salt and pepper; soup mixture; and remaining chips. Bake in a moderately hot oven (400 degrees) about 25 minutes, or until sauce is bubbly.

Serves 5 to 6.