Potato and egg casserole

 
                          Potato and Egg Casserole
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 8    Preparation Time :1:10
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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.