Bacon Egg Casserole

2 T butter
1/2 C. chopped onions
2 T. flour
1 1/2 C. milk
1 1/2 C shredded cheddar or American cheese
1 1/2T dried mustard
6 hard boiled eggs-sliced
1 lb bacon-crisp and crumbled
2 C. crushed potato chips.

Melt butter and flour in pan and saute onion until thick and bubbly. Add milk, cheese, and mustard. Stir until smooth. Remove from heat. In greased 1 1/2 qt casserole dish, layer 3 eggs, 1/2 of sauce, 1/2 of bacon, 1/2 of crushed chips. Repeat. Bake @350 degrees for 20 minutes. May be made ahead of time and refrigerated a day. If chilled, add 10 minutes to baking time, and do NOT place last layer of chips on ahead of time. (Note-growing up, my Mom always doubled this recipe just to feed our family of 6, so these amounts don't serve a ton of people.)

Recipe courtesy of my Mom.