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 Pub date
2007-12-06

Potato and Egg Casserole

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Potato and Egg Casserole
Potato and Egg Casserole

Eggs
1. Ingredients

  1. 6 potatoes
  2. 8 eggs
  3. seasoning salt to taste
  4. 1 cup margarine
  5. 1 (16 ounce) container sour cream

Nutrition Info

Per Serving

  • Calories: 417 kcal
  • Carbohydrates: 25 g
  • Dietary Fiber: 2 g
  • Fat: 31 g
  • Protein: 8 g
  • Sugars: 1 g

2. Cooking Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  6. Bake in preheated oven for 30 minutes.

Yield: 10 servings

3. Still Hungry?

Sliced potatoes are layered with hard-boiled eggs and baked in a rich sauce of sour cream and margarine.


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