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Hasty Egg Casserole

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8 hard-cooked eggs
1 package 3 ounce potato chips, crushed
1/3 cup dry white wine or milk
1 can condensed cream of mushroom soup
celery salt and pepper, to taste


Shell and slice eggs and arrange with potato chip crumbs in alternate layers in a buttered baking dish, reserving enough potato chip crumbs for the top. Combine wine or milk with soup, season with celery salt and pepper and pour over the top. Sprinkle with remaining potato chip crumbs and bake in a 350-degree F. oven about 25 minutes, or until heated and delicately browned.

Make 4 servings

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