Hungarian Potato And Egg Casserole

They will object: does not the Old Testament promise that God will prosper His people? Indeed! God increases our yield so that by giving we can prove our yield is not our God. God does not prosper a man’s business so he can move from a Ford to a Cadillac. God prospers a business so that thousands of unreached peoples can be reached with the gospel. He prospers a business so that twelve percent of the world’s population can move a step back from the precipice of starvation.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Hungarian	Casseroles, Salads, Vegetables	6	Servings

INGREDIENTS

6		Potatoes, approx. 2 lbs
1		Onion, chopped
2	T	Oil
1	c	Sour cream
1 1/2	t	Salt
1/4	t	Pepper
2		Eggs, boiled & sliced
2	T	Dry bread crumbs
		Paprika

INSTRUCTIONS

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
potatoes.  Heat to boiling.  Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion,
oil, sour cream, salt and pepper.  Peel potatoes and cut into 1/4  inch
slices. Gently mix potatoes and sour cream mixture. Arange half  the
potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart
casserole. Arrange eggs on top and add remaining potatoes. Sprinkle
with bread crumbs and paprika. Bake, uncovered, at 325 degrees until
light brown, 30 to 40 minutes. Garnish with snipped parsley if
desired.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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