Egg And Potato Casserole - cooking recipe

Ingredients

3 large potatoes, cooked and sliced
6 hard-cooked eggs, sliced
1 (No. 2) can peas, drained (save liquid)
2 Tbsp. minced onion
3 Tbsp. butter (divided)
3 Tbsp. flour
milk
1 1/2 tsp. salt
pepper
1/2 c. soft bread crumbs

Preparation

Arrange potatoes, peas and eggs in layers in greased 2 quart casserole.
Simmer onion in 2 tablespoons butter in double boiler top.
Add flour and blend.
Add milk to vegetable liquid to make 2 cups.
Add liquid gradually to flour mixture, stirring sauce until it thickens.
Season with salt and pepper.
Pour into casserole. Top with crumbs mixed with remaining butter (melted).
Bake at 400\u00b0 for 30 minutes.
Serves 6.