Egg Casserole - cooking recipe

Ingredients

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

Preparation

Grease a 2-quart casserole.
Drain liquid from peas and reserve.
Slice potatoes and eggs.
Layer potatoes, eggs and peas in casserole.
Repeat 3 times.
Simmer onion in 2 tablespoons butter in the top pan of a double boiler over direct heat.
Add flour and make roux.
Add drained pea juice and milk to make 2 cups of liquid.
Put top pan in double boiler over water until thickened.
Stir continuously.
Add salt and pepper.
Pour over casserole.
Top with bread crumbs mixed with 1 tablespoon melted butter.
Bake at 400\u00b0 for 30 minutes.