Potato & Egg Casserole
photo by J Wong
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
1 3 Quart Casserole Dish
- Serves:
- 8
ingredients
- 7 large russet potatoes
- 9 eggs
- 12 slices American cheese
- 4 ounces sliced turkey
- 1 (24 ounce) container sour cream
- 1 (6 ounce) can French's French fried onions (optional)
directions
- Boil potatoes with the skin on.
- Boil eggs until hard boiled.
- Drain and remove potatoes when soft through the center. Remove skin and let cool.
- Drain and remove eggs when hard boiled. let cool and remove shell.
- Cut potatoes into 1/2" slices.
- Cut eggs into 1/4" slices.
- Cut lunchmeat into 1-2" strips.
- In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
- Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
- Repeat as needed until the casserole is full and the top layer is cheese.
- If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
- Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
- Remove from heat and let cool for 15 minutes. Serve and enjoy!
Questions & Replies
Got a question?
Share it with the community!