Egg And Potato Casserole
|Potatoes||1 1⁄4 Pound, peeled and quartered (4 Medium)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|All purpose flour||3 Tablespoon|
|Imitation sour cream||8 Ounce (1 Can)|
|Shredded sharp american cheese||3 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , peeled and thinly sliced|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (1 Slice)|
On Range Top: Place eggs in saucepan; cover with cold water at least 1 inch above eggs.
Rapidly bring to boiling; reduce heat and keep water just below simmering 15 to 20 minutes.
Cool immediately in cold water.
Peel and slice; set aside.
Meanwhile, in 1 1/2-quart casserole cover potatoes with water.
Micro-cook, covered, till potatoes are tender, 12 to 15 minutes.
Drain, slice, and set potatoes aside.
In glass bowl micro-cook onion in 1 tablespoon butter or margarine till tender, about 1 1/2 minutes.
Blend in flour; stir in sour cream, shredded cheese, milk, salt, 1/8 teaspoon paprika, and pepper.
Micro-cook, uncovered, till cheese melts, about 1 1/2 minutes, stirring once.
Combine sauce and potatoes.
In same 1 1/2-quart casserole layer half of the potato mixture.
Top with egg slices and tomato slices.
Spoon remaining potato mixture atop.
Micro-melt 1 tablespoon butter 30 to 40 seconds; stir in crumbs and 1/4 teaspoon paprika.
Sprinkle crumbs atop casserole.
Micro-cook, uncovered, till heated through, about 7 minutes, turning dish twice.
Let stand 3 to 5 minutes before serving.
If desired, garnish with additional hard-cooked egg and tomato wedges and parsley.