Potato Casserole

Discussion in 'Food and nutrition' started by Kathy, Mar 12, 2006.

  1. Kathy

    Kathy Guest

    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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