Eckrich Octoberfest Casserole

• 3 medium potatoes, cooked
• 1/4 c. chopped onion
• 1/4 c. oleo
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme, crushed
• 2 c. milk
• 1/4 c. plus 2 Tbsp. flour
• 1 c. frozen peas, rinsed and drained
• 1/2 lb. Eckrich smoked sausage, thinly sliced
• 3 Tbsp. dry bread crumbs
• 1 Tbsp. oleo, melted

1. Pare and slice enough potatoes to make 2 cups.
2. Set aside. Cook onion in 1/4 cup oleo until tender.
3. Blend in flour and seasonings.
4. Gradually add milk, stirring until smooth.
5. Cook, stirring constantly until mixture is slightly thickened.
6. Place 1/2 of sausage in bottom of 2-quart ovenproof casserole.
7. Add half of potatoes, half of peas and half of sauce.
8. Repeat layers with remaining ingredients, ending with sauce.
9. Combine crumbs and oleo and sprinkle over sauce.
10. Bake at 350u0b0 for 20 to 30 minutes or crumbs are lightly browned.

potatoes, onion, oleo, salt, pepper, thyme, milk, flour, frozen peas, sausage, bread crumbs, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=202933 (may not work)