Potato and Egg Casserole

* Exported from MasterCook *

Potato and Egg Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:10
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
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6 boiled potatoes -- diced, peeled
6 hard-boiled eggs -- sliced
1 onion -- chopped
3 cups white sauce
1 cup bread crumbs
3 tablespoons margarine
salt -- to taste
black pepper -- to taste

1. Prepare cooked potatoes by peeling and dicing. Slice hard-boiled
eggs; chop onions.
2. Prepare thin white sauce. In a heavy skillet, melt 6 tablespoons
margarine; blend in 3 tablespoons flour with a wire whisk. Slowly pour in
3 cups milk, stirring constantly. Cook for 2 minutes.
3. In a 2-quart casserole, layer potatoes, eggs, onions and salt and
pepper to taste. Make 3 layers. Pour hot white sauce over the top and
sprinkle with bread crumbs which have been mixed with melted margarine.
Bake in 350-degree oven for 1 hour.




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NOTES : This is a recipe created by Helen Jolly of Kenosha, Wisconsin. She
says this is a favorite to make as a pot-luck dish.