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OCTOBERFEST CASSEROLE 
3 med. potatoes, cooked
1/4 c. chopped onion
1/4 c. butter
1/4 c. plus 2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme, crushed
2 c. milk
1/2 lb. smoked sausage, thinly sliced
1 c. frozen peas, rinsed and drained
3 tbsp. dry bread crumbs
1 tbsp. butter, melted

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