
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!
Ingredients
- 6 potatoes
- 8 eggs
- 1 dash(es) salt, to taste
- 1 cup(s) margarine
- 2 cup(s) container sour cream
Instructions
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Preheat oven to 350 degrees.
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Bring a large pot of salted water to a boil.
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Add potatoes and cook until tender but still firm, about 15 minutes.
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Drain, cool, peel and slice.
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Place eggs in a saucepan and cover with cold water.
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Bring water to a boil and immediately remove from heat.
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Cover and let eggs stand in hot water for 10 to 12 minutes.
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Remove from hot water, cool, peel and slice.
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In a 9×13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
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In a small saucepan over low heat, melt margarine with sour cream.
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Pour over potatoes and sprinkle lightly with seasoning salt.
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Bake in preheated oven for 30 minutes.
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PREP TIME 45 Min COOK TIME 30 Min READY IN 1 Hr 15 Min.
Nutrition
Calories: 3998.01kcalCarbohydrates: 245.1gProtein: 81.94gFat: 305.77gSaturated Fat: 90.33gCholesterol: 1580.84mgSodium: 2392.66mgFiber: 22.86gSugar: 29.2g
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