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Potato Casserole

1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

Place potatoes in large saucepan. Cover with cold water. Add 1/2
teaspoon salt and bring to a boil. Reduce heat to low and cook 20
to 25 minutes or until potatoes are tender. drain; reserve. Melt
2 tablespoons butter in medium saucepan. Add flour, salt, and
pepper; cook until bubbly.

Add milk; stir well. Cook, stirring constantly, until thickened.
Combine potatoes, hard-boiled eggs, onion, salt, and pepper in
lightly greased 1 1/2 quart casserole.

Add white sauce; blend lightly with spatula. Melt remaining 1
tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered
crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve
hot

YIELD: 4 servings

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