Potato Chip Casserole


1 c. crushed potato chips
4 hard-boiled eggs, sliced
1 onion, sliced thin and separated
into rings
1 can cream of mushroom soup
1/4 c. sour cream
3/4 c. milk
1/2 tsp. paprika


Spread 1/3 of potato chips in bottom of a greased 1-1 1/2 quart baking dish. Cover with 1/3 of the egg slices, and 1/3 of the onion rings. Repeat layers until all onions, chips and eggs are used. Combine soup, sour cream, milk and paprika; mix well and pour over layered dish. Cover and bake at 350 degrees for 30 minutes; uncover and bake 10 minutes longer until hot, bubbly and golden.


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