Egg and Potato Casserole
|Cooked white potatoes||3 Large|
|Shelled hard cooked eggs||6 , sliced|
|Canned peas||20 Ounce (1 No.2 Can, 2 1/2 Cup)|
|Minced onion||2 Tablespoon|
|Butter/Margarine/fat/salad oil||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs) (Use As Required)|
|Salt||1 1⁄2 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
Arrange the sliced potatoes, eggs, and the peas, from which the liquor has been drained and reserved, in alternate layers in a greased or oiled 2-qt casserole.
Simmer the onion until tender in 2 tablesp of the butter in the top of a double boiler over direct heat.
Add the flour and blend.
Add the drained vegetable liquor with enough milk to make 2-c liquid, and cook over boiling water until smooth and thickened, stirring constantly.
Add the salt and pepper, and pour into the casserole.
Top with the bread crumbs mixed with the remaining 1 tablesp butter, melted.
Bake in a moderately hot oven of 400º F 30 min.