Source: https://ohioeggs.com/recipes/egg-potato-casserole/

Egg & Potato Casserole

Use leftover hard-boiled Easter eggs to make an easy, creamy Egg & Potato Casserole by Ohio food blogger Tastes of Lizzy T’s for holiday brunch.

grocery Prep: 15min

timer Cook: 30min

restaurant 10 servings

2 tablespoons butter

2 tablespoons all purpose flour

2 cups milk

½ teaspoon salt

½ teaspoon pepper

1 teaspoon sage

Dash of paprika

30 ounces (about 7 cups) frozen shredded hash brown potatoes

6 hard-boiled eggs, peeled

2 cups shredded cheddar cheese

3 tablespoons butter, melted

25 saltine crackers, crushed

To make the white sauce, melt the butter in a saucepan over medium-low heat. Once the butter is melted, add the flour and whisk until clumps are gone.
With the saucepan over medium heat, add 1 cup of milk and whisk until smooth.
Add the remaining milk and heat to boiling, whisking often so the milk does not scorch. This will take about 10-12 minutes.
Allow the milk to boil for 2 minutes, then remove from the heat and stir in salt, pepper, sage and paprika. Pour the white sauce over the shredded potatoes, mix and set aside.
Heat the oven to 375 degrees.
Spray a 9x13 baking pan with cooking spray.
Pour and spread half of the shredded potatoes on bottom of the baking pan.
Slice each hardboiled egg lengthwise, making 4 slices for each egg, equaling 24 slices.
Lay the egg slices down flat, covering the potatoes.
Pour and spread the remaining potato mixture over the eggs.
Sprinkle the cheese overtop the potatoes.
In a small bowl, combine the melted butter and cracker crumbs, stirring until the crackers are coated evenly.
Sprinkle the cracker crumbs overtop the cheese.
Bake at 375 for 30 minutes.
Serve warm.