Ingredients:

• 4 cups sliced raw potatoes
• 4 hard cooked eggs, sliced
• 2T. dried parsley flakes
• 1 pound can salmon, drained and flaked
• 1 can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp Worchestershire Sauce
• 1/16 tsp cayenne pepper
• 1 cup crushed potato chips

Directions:

Place half of potatoes in 2-qt casserole.  Top with half of the eggs, half of parsley and half of the salmon. Repeat.  Combine soup, milk, salt, Worchestershire sauce and cayenne pepper. Pour over casserole.  Cover and bake 1 hour at 350 degrees F.  Remove cover; sprinkle with chips. Bake uncovered for 30 minutes or until potato chips are tender.  Serves 5-6