POTATO CHIP AND EGG CASSEROLE

1/4 lb. potato chips
3 tbsp. melted butter
2 tbsp. chopped green pepper
2 tbsp. flour
1 can cream of mushroom soup
2 Hard boiled eggs (opt.)
1 cup tuna or chicken
1 cup milk
1 tsp. salt
Dash of garlic salt

Crumble potato chips and set aside. Sauté green peppers in a saucepan. Add salt, pepper, garlic salt, soup, flour and milk. Cook until thick; stir from time to time so that it will not scorch on the bottom of the pan. Grease your casserole or baking pan. Use 1/3 of the potato chips for the bottom layer. Use sliced eggs, tuna or chicken for the next layer. Next, use some of the soup mixture for the next layer. Continue layering. Top layer should be potato chips. Bake in a 375 degrees oven for 20 minutes.