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Title: Potato and Egg Casserole
Categories: Casserole
Yield: 6 Servings
| 4 | Green onions, chopped | |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | c | Sour cream |
| 3/4 | c | Shredded sharp cheddar cheese |
| 2 | md | Potatoes, cooked peeled and sliced (12 slices) |
| 1 | Hard boiled egg | |
| 1 | Tomato (6 slices) | |
| 1/2 | ts | Chopped parsley |
| 3/4 | c | Buttered bread crumbs |
| Salt and pepper to taste | ||
| 1 | pk | 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 1/2 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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