6 med. potatoes
6 eggs
1 pt. sour cream
1/2 c. melted butter
1 1/2 tsp. salt
1/2 tsp. curry powder
1 can mushroom soup

Boil the potatoes until tender. Boil the eggs. Mix together the sour cream, butter, salt, curry powder and mushroom soup.

Place in greased casserole: Layer of sliced or shredded potatoes. Layer of sliced or shredded eggs. Cover with the sauce. top with Grapenuts or toasted crumbs (cornflakes or Progresso); bake at 325 degrees, covered, about 30-45 minutes. 1 hour if refrigerated first. Serves 6. This is one of my family's favorite dishes that I got from Renee Thompson.