Potato And Egg Casserole – a delicious recipe with potatoes, eggs, salt, margarine, sour cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
450
kcal
Calories
25
g
Fat
29
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 potatoes, 8 eggs, seasoning salt to taste, 1 cup margarine, and more.
Yes, Potato And 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.
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