Escalloped Bacon and Eggs

(from a recipe in Paper Plates to Silver Service, Young Attorneys’ Wives of Polk County, 1982)

1/2 c onion, chopped

2 T butter

2 T flour

1-1/2 c milk

10 – 12 slices of bacon, cooked and crumbled

1 c shredded sharp processed cheese

6 hard-boiled eggs, sliced

1-1/2 c potato chips, crushed (or you could use crushed Ritz crackers)

Cook onions in butter until tender; blend in flour. Add milk and cook, stirring constantly, until thickened. Add cheese, stirring until melted. (You could use cheddar cheese, but the processed cheese melts more easily.) Place a layer of half the egg slices in a 10x6 pan. (An 8 inch square pan will work, too, or a 9” pie pan.) Cover with half the cheese sauce, half the bacon, half the chips. Repeat the layers. Bake at 350 for 20 minutes.