Potato Egg Casserole
Recipe: #20337
July 25, 2015
Categories: Casseroles, Side Dishes, Eggs, Potatoes, Christmas, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Sort of a twist from a Hungarian recipe called Rakott Krumpli. This doesn’t freeze well but will keep in fridge for up to four days and reheats nicely in the microwave, I don`t think you will need to worry about any leftovers this is a delicious potato recipe, depending on the size of casserole dish that you use the amounts can be increased"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (459.8 g)
- Calories 503.3
- Total Fat - 23.4 g
- Saturated Fat - 12.9 g
- Cholesterol - 256.2 mg
- Sodium - 831.2 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 6.5 g
- Sugars - 6.3 g
- Protein - 27.1 g
- Calcium - 518 mg
- Iron - 2.4 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Slice boiled potatoes into 1/2-inch slices.
Step 2
In a buttered casserole dish, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes.
Step 3
Continue layering until casserole is about three-quarters full.
Step 4
Spread the sour cream evenly over the top.
Step 5
Bake at 350° F for 40 minutes or until top is brown.
Tips
No special items needed.
0 Reviews
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