Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/2 pound of bacon
1/4 cup of dry bread crumbs
6 medium potatoes, cooked and peeled
6 sliced hard-boiled eggs
2 Tablespoons of minced chives
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 cup of sour cream
1/2 cup of milk1 Tablespoon of flour

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