Hardboiled eggs mixed with crunchy potatoes and cream of mushroom soup make this a wonderful casserole. It's not your typical egg dish, which is why we love it so darn much.
6 large eggs, hardboiled 1 7-oz. bag of potato chips 1 can cream of mushroom soup 1/2 cup milk
Grease casserole dish. Crush potato chips and put half of bag in casserole dish. Slice eggs and put on top of chips. Mix soup and milk. Pour over eggs. Top with remaining chips. Bake at 350 degrees for 20 minutes. Serve on warm toasted bread.