Potato Casserole
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender.
drain; reserve. Melt 2 tablespoons butter in medium saucepan.
Add flour, salt, and pepper; cook until bubbly. Add milk;
stir well. Cook, stirring constantly, until thickened.
Combine potatoes, hard-boiled eggs, onion, salt, and pepper
in lightly greased 1 1/2 quart casserole. Add white sauce;
blend lightly with spatula. Melt remaining 1 tablespoon butter.
Add bread crumbd; mix well. Sprinkle buttered crumbs over
casserole. Bake at 350 degrees for 30 minutes. Serve hot!
Yield: 4 servings
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