Potato, Onion, Egg Casserole Recipe

Name: Potato, Onion, Egg Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons light margarine, divided; 1/2 white onion, chopped; 1/3 cup green bell pepper, chopped; 2 eggs, beaten; 1/2 cup egg white substitute; 6 ounces cooked chicken, diced; 3 russet potatoes, peeled and cubed; 1/4 cup carrot, chopped; 3/4 cup cheddar cheese, shredded; 1/2 tablespoon parsley flakes; 1/2 cup cheddar cheese, shredded

Servings: persons

2 tablespoons light margarine, divided
1/2 white onion, chopped
1/3 cup green bell pepper, chopped
2 eggs, beaten
1/2 cup egg white substitute
6 ounces cooked chicken, diced
3 russet potatoes, peeled and cubed
1/4 cup carrot, chopped
3/4 cup cheddar cheese, shredded
1/2 tablespoon parsley flakes
1/2 cup cheddar cheese, shredded

1
Preheat oven to 375u00b0F.
2
Spread 1 TBS margarine in a casserole dish. (You can always use less, that's just an estimate).
3
Melt 1 TBS margarine in a skillet and saute the onions and green bell pepper until desired tenderness.
4
Combine eggs, chicken, cheese, potatoes and seasonings in another bowl.
5
Transfer to greased casserole dish, top with sauteed onions, green peppers, 1/2 cup cheese and parsley. Bake uncovered for 30 minutes.
6
:D Enjoy!

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 11 ingredients. The key ingredients include: 2 tablespoons light margarine, divided, 1/2 white onion, chopped, 1/3 cup green bell pepper, chopped, 2 eggs, beaten, and more.

Yes, Potato, Onion, 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, Onion, Egg Casserole

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