POTATO CASSEROLE 1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced 1/2 teaspoon salt 3 tablespoons butter or margarine 2 tablespoons flour salt and pepper 2 cups milk 2 hard-boiled eggs, peeled & sliced 2 tablespoons chopped onion 3 tablespoons dried bread crumbs Place potatoes in large saucepan. Cover with cold water. Add 1/2 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 1-1/2 quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumb; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot! Yield: 4 servings.

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