Potato & Hard-boiled Egg Casserole

Serves 6

INGREDIENTS

• 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

Instruction

1. Cook potatoes whole in boiling, salted water until tender. Drain. Slice about 1/4 inch thick.
2. Preheat oven to 350°F.
3. Combine sour cream, chicken soup, salt, pepper, and curry powder.
4. 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.
5. 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.