Egg and Potato Casserole
Egg And Potato Casserole is an moderately easy dinner. Made with 3 large potatoes, cooked and sliced, 6 hard-cooked eggs, sliced, 1 (no. 2) can peas, drained (save liquid), 2 tbsp. minced onion and 3 tbsp. butter (divided), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Arrange potatoes, peas and eggs in layers in greased 2 quart casserole.
Simmer onion in 2 tablespoons butter in double boiler top.
Add flour and blend.
Add milk to vegetable liquid to make 2 cups.
Add liquid gradually to flour mixture, stirring sauce until it thickens.
Season with salt and pepper.
Pour into casserole. Top with crumbs mixed with remaining butter (melted).
Bake at 400Β° for 30 minutes.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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