Potato And Egg Casserole - cooking recipe

Ingredients

7 medium size potatoes (about 2 lb.)
6 hard-boiled eggs
1 c. thick sour cream
1/2 c. butter, melted and cooled
1 c. fine buttered bread crumbs

Preparation

Generously
butter
a 2-quart casserole.
Wash potatoes and cook
until
tender.
Drain, then shake pan over low heat until potatoes are dry.
Peel potatoes and eggs, then cut into 1/4-inch slices
and
set aside.
Mix together sour cream and butter; reserve half the sour cream mixture for the top of the casserole.