"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Eckrich October Feast Casserole Recipe

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This recipe for Eckrich October Feast Casserole, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Volkman
Added: Sunday, November 11, 2007


3 medium potatoes, cooked
1/4 cup chopped onion
1/3 cup and 2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme, crushed
1/2 pound Eckrich smoked sausage, thinly sliced
1 cup frozen peas, rinsed and drained
3 tablespoons dry bread crumbs
1 tablespoons margaring, melted
2 cups milk

Pare and slice enough potatoes to equal 2 cups; set aside. Cook onion in 1/4 cup margarine until tender. Blend in flour and seasonings. Gradually add milk, stirring until smooth. Cook, stirring constantly until mixture is slightly thickened. Place 1/2 of sausage in bottom on 2 quart ovenproof casserole dish. Add 1/2 potatoes, 1/2 peas; and 1/2 of the sauce. Repeat layers with remaining ingredients, ending with the sauce. Combine crumbs and margarine; sprinkle over sauce. Bake at 350 for 20-30 minutes, or until crumbs are lightly browned.




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