Egg Casserole Recipe

Name: Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 large cooked potatoes; 6 hard-boiled eggs; 1 can peas; 2 Tbsp. minced onion; 3 Tbsp. butter; 3 Tbsp. flour; milk; 1 1/2 tsp. salt; pepper; 1/2 c. soft bread crumbs

Servings: persons

1
Grease a 2-quart casserole.
2
Drain liquid from peas and reserve.
3
Slice potatoes and eggs.
4
Layer potatoes, eggs and peas in casserole.
5
Repeat 3 times.
6
Simmer onion in 2 tablespoons butter in the top pan of a double boiler over direct heat.
7
Add flour and make roux.
8
Add drained pea juice and milk to make 2 cups of liquid.
9
Put top pan in double boiler over water until thickened.
10
Stir continuously.
11
Add salt and pepper.
12
Pour over casserole.
13
Top with bread crumbs mixed with 1 tablespoon melted butter.
14
Bake at 400u00b0 for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large cooked potatoes, 6 hard-boiled eggs, 1 can peas, 2 Tbsp. minced onion, and more.

Yes, Egg Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Casserole

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