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| Potato and Egg Casserole Recipes |
- PREP 45 mins
- COOK 30 mins
- READY IN 1 hr 15 mins
Ingredients
Original recipe makes 10 servings
- 6 potatoes
- 8 eggs
- seasoning salt to taste
- 1 cup margarine
- 1 (16 ounce) container sour cream
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
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