  |
|
|
Wednesday, May 22, 2013
Featured Quizzes
Potato and Egg Casserole
One potato, two potato, three potato, four. Get ready to put those potatoes plus more to good use. This creamy casserole is eggs-actly how you'll want to start off the morning. Easy does it!
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Serves
10
Ingredients
6 potatoes
8 eggs
Seasoning salt to taste
1 cup margarine
1 (16 oz.) container sour cream
Methods/steps
Preheat oven to 350 degrees.
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.
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.
In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
Bake in preheated oven for 30 minutes.
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.
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.
In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
Bake in preheated oven for 30 minutes.
Additional Tips
PREP TIME 45 Min
COOK TIME 30 Min
READY IN 1 Hr 15 Min
COOK TIME 30 Min
READY IN 1 Hr 15 Min
