Wednesday, December 10, 2014

Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/4 pound of bacon
1/4 cup of fine dry bread crumbs
6 medium potatoes, cooked and peeled
6 sliced hard boiled eggs
2 Tablespoons of minced chives
1/2 teaspoon of slat
1/8 teaspoon on pepper
8 ounces of sour cream
1/2 cup of milk
1 Tablespoon of flour

Fry bacon in a skillet.  Remove bacon and drain off all but 1 Tablespoon of the drippings.  Saute bread crumbs in the drippings in the skillet until brown.  Slice the potatoes.  Crumble the bacon.  Arrange half of the potatoes in a buttered, shallow, 2 quart baking dish.  Spread the egg slices, bacon crumbles, and chives over the top.  Sprinkle with salt and pepper and top with the remaining potato slices.  Combine sour cream, milk and flour.  Mix well and pour over the potatoes.  Sprinkle with the crumbs.  bake at 350 degrees for 25 minutes or until done.

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