Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds (4 to 5 medium) potatoes, peeled and diced
- ½ teaspoon salt
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- salt and pepper
- 2 cups milk
- 2 hard-boiled eggs, peeled and sliced
- 2 tablespoons chopped onion
- 3 tablespoons dried bread crumbs
Directions
Place potatoes in large saucepan.
Cover with cold water.
Add ½ 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 1½ 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°F for 30 minutes.
Serve hot.
Category:Breadcrumb Recipes
Category:Casserole Recipes
Category:Milk and cream Recipes
Category:Hard-boiled egg Recipes
Category:Potato Recipes
Category:Onion Recipes
Category:World Recipes