Potato, Bacon and Egg Casserole Recipe

  • 1/2 pound bacon
  • 1/4 cup fine dry bread crumbs
  • 2 pounds potatoes, cooked and peeled
  • 6 hard cooked eggs, shelled and sliced
  • 2 tablespoons minced chives
  • 1/2 teaspoon Salt
  • 1/8 teaspoon pepper
  • 8 ounces sour cream
  • 1/2 cup Milk
  • 1 tablespoon flour
Cook the bacon in large skillet until crisp; drain and reserve. Pour off all but 1 T. of drippings. Sauté bread crumbs in the drippings until brown. Slice potatoes and crumble bacon. Arrange half of potatoes in buttered, shallow, 8-cup baking dish. Spread eggs, bacon and chives over; sprinkle with salt and pepper. Top with remaining potatoes. Combine sour cream, milk and flour; mix well. Pour over potatoes. Sprinkle with crumbs. Bake in moderate oven (350°) for 25 minutes or until crumbs are golden. Makes 6 servings.
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