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Egg and Potato Casserole

Western.Chefs's picture
  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
  Flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs) (Use As Required)
  Salt 1 1⁄2 Teaspoon
  Pepper To Taste
  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.

Recipe Summary

Main Dish

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Egg And Potato Casserole Recipe