Creamy Potato & Egg Casserole

Directions

Prepare cooked potatoes by peeling and dicing. Slice hard-boiled eggs; chop onions.

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.

In a 2-quart casserole, layer potatoes, eggs, onions and salt.

Make 3 layers. Pour hot white sauce over the top and sprinkle with bread crumbs which have been mixed with melted margarine.

Bake at 350℉ (180℃) F for 1 hour.