hard boiled eggs, sliced
Generously buter deep casserole. (Quart size: 6-8 eggs) Crumble layer of saltines in bottom, top with egg slices. Repeat layers until all eggs are used, ending with crackers. Pour enough milk over this to thoroughly moisten crackers. Let set about 10 min, check to see if more milk needed. Then, dot top with butter and bake in hot oven until top is brown and puffy. Serve hot with a salad and/or peas.
Submitted by Gretchen Grant Contributed on: and modified on Sunday January 30th, 2005