Recipes > Side Dish > Potato Side Dishes > Potato and Egg Casserole

Potato and Egg Casserole

Potato and Egg Casserole Recipe

Description

Sliced potatoes are layered with hard-boiled eggs and baked in a rich sour cream sauce.

Ingredients

  • 6 medium (2-1/4" to 3" dia, raw)s potatoes
  • 8 large eggs eggs
  • seasoning salt to taste
  • 1 cup margarine
  • 1 (16 ounce) container sour cream

Instructions

  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.

Add comment

Nutritional Information

Potato and Egg Casserole

Servings Per Recipe: 10
Calories: 414.8
% Daily Value *
protein: 18 %
carbohydrates: 8 %
exchange other carbs:
dietary fiber: 8 %
sugars:
fat: 49 %
saturated fat: 52 %
cholesterol: 56 %
vitamin a iu: 26 %
niacin equivalents: 29 %
vitamin b6: 26 %
vitamin c: 26 %
folate: 9 %
calcium: 9 %
iron: 6 %
magnesium: 13 %
potassium: 16 %
sodium: 12 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved