Potato-Egg Casserole Recipe

Name: Potato-Egg Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes; 2 chicken bouillon cubes; 1/4 to 1/2 lb. bacon, diced; 1 c. sliced onions; 6 hard-boiled eggs, sliced; 1/3 c. flour; 1 1/2 to 2 c. milk; 3/4 tsp. dried dill weed; 1/2 tsp. salt; 1/8 tsp. hot pepper sauce

Servings: persons

4 potatoes
2 chicken bouillon cubes
1/4 to 1/2 lb. bacon, diced
1 c. sliced onions
6 hard-boiled eggs, sliced
1/3 c. flour
1 1/2 to 2 c. milk
3/4 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. hot pepper sauce

1
Cut potatoes in half; place in large saucepan with bouillon cubes and 1 inch cold water. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until tender. Drain reserving liquid. Remove potato skins and slice 1/4 inch thick. Arrange potatoes in 8 x 12-inch shallow baking dish. Saute bacon until crisp; discard all but 1/3 cup bacon fat. Saute onions until soft in bacon fat. Arrange over potatoes and add sliced eggs. Blend flour into remaining fat. Stir over medium heat 2 minutes. Add enough milk to reserved potato liquid to make 2 1/2 cups.
2
Add to mixture; cook, stirring constantly, until sauce thickens. Add seasonings and pour over potatoes. Bake at 350u00b0 for 20 minutes.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 4 potatoes, 2 chicken bouillon cubes, 1/4 to 1/2 lb. bacon, diced, 1 c. sliced onions, and more.

Yes, Potato-Egg Casserole falls under the Meat & Poultry 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.

Potato-Egg Casserole

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