Artichoke Casserole - cooking recipe

Ingredients

2 cans artichoke hearts, drained and sliced in halves
6 hard-cooked eggs, sliced
1 c. stuffed green olives, sliced
1/2 c. sliced water chestnuts
2 cans mushroom soup
1/2 c. milk
1 c. grated American cheese
1 c. buttered bread crumbs

Preparation

Dilute soup with the milk.
Arrange artichokes in casserole. Add layer of eggs, olives and water chestnuts.
Cover with soup mixture.
Top with grated cheese and bread crumbs.
Bake at 350\u00b0 until bubbly and brown.