Potato & Hard-boiled Egg Casserole

This is a baked casserole using hard-boiled eggs. It's a nice accompaniment to leftover meats the day after a holiday.

• 6 medium potatoes, peeled
• 1 cup (1/2 pint) sour cream
• 1 (10 1/2 ounce) can cream chicken soup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon curry powder
• 4 hard boiled eggs, sliced
• 1/2 cup soft bread crumbs, combined with
• 1/2 cup shredded sharp Cheddar cheese

METHOD

Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.

Preheat oven to 350°F.

Combine sour cream, chicken soup, salt, pepper, and curry powder.

Layer bottom of a 2 quart casserole with 1/3 of potato slices, then 1/3 egg slices, then 1/3 cream mixture. Repeat layering 2 more times.

Sprinkle bread crumb/cheese mixture over top. Bake, uncovered, in preheated 350° F oven about 30 minutes, or until heated through and browned on top.

Serves 6.

recipe from www.inmamaskitchen.com

Contributor: junior Trimmer

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