Creamy Potato & Egg Casserole
Creamy Potato and Egg Casserole recipe
Yield
12 servingsPrep
15 minCook
1 hrsReady
1¼ hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
boiled, diced, |
|
| 6 | large |
eggs
hard-boiled, sliced |
|
| 1 | each |
onions
chopped |
|
| 3 | cups |
bechamel (white) sauce
|
|
| 1 | cup |
bread crumbs
|
|
| 3 | tablespoons |
margarine
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
boiled, diced, |
|
| 6 | large |
eggs
hard-boiled, sliced |
|
| 1 | each |
onions
chopped |
|
| 7.1E+2 | ml |
bechamel (white) sauce
|
|
| 237 | ml |
bread crumbs
|
|
| 45 | ml |
margarine
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
