Potato & Egg Casserole

"Potato Casserole is an easy casserole dish that we like to cook on weekends and take for lunch all week. Saves us a bundle on our Eating Out budget when we bring our own lunch and tastes much better than the old PB&J sandwich route."
 
Download
photo by J Wong photo by J Wong
photo by J Wong
Ready In:
50mins
Ingredients:
6
Yields:
1 3 Quart Casserole Dish
Serves:
8
Advertisement

ingredients

Advertisement

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!
Advertisement

Reviews

  1. This is very easy and delicious! A good way to get rid of all those colored Easter eggs. We followed recipe except left the skin on potatoes and cut them a little thinner that 1/2". It was a big hit at my house.
     
  2. What a great recipe! I didn't have sour cream or American cheese, so I used shredded cheddar and swiss and a yogurt-based ranch. Also, I substituted bacon for the lunch meat, and used seven eggs instead of nine. So tasty, easy and affordable.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes