Potato and egg casserole

Yield: 6 servings

Measure Ingredient
4 \N Green onions, chopped
2 tablespoons Butter
2 tablespoons Flour
½ cup Sour cream
¾ cup Shredded sharp cheddar cheese
2 mediums Potatoes, cooked peeled and sliced (12 slices)
1 \N Hard boiled egg
1 \N Tomato (6 slices)
½ teaspoon Chopped parsley
¾ cup Buttered bread crumbs
\N \N Salt and pepper to taste
1 pack Graham cracker tarts (6)

Saute onions in butter. Blend in flour and cook at medium heat.

Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts. Spread ½ the sour cream mixture over potatoes.

Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

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