Egg Casserole

• 3 large cooked potatoes
• 6 hard-boiled eggs
• 1 can peas
• 2 Tbsp. minced onion
• 3 Tbsp. butter
• 3 Tbsp. flour
• milk
• 1 1/2 tsp. salt
• pepper
• 1/2 c. soft bread crumbs

1. Grease a 2-quart casserole.
2. Drain liquid from peas and reserve.
3. Slice potatoes and eggs.
4. Layer potatoes, eggs and peas in casserole.
5. Repeat 3 times.
6. Simmer onion in 2 tablespoons butter in the top pan of a double boiler over direct heat.
7. Add flour and make roux.
8. Add drained pea juice and milk to make 2 cups of liquid.
9. Put top pan in double boiler over water until thickened.
10. Stir continuously.
11. Add salt and pepper.
12. Pour over casserole.
13. Top with bread crumbs mixed with 1 tablespoon melted butter.
14. Bake at 400u0b0 for 30 minutes.

potatoes, eggs, peas, onion, butter, flour, milk, salt, pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799196 (may not work)