Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato & Egg Casserole Recipe
    Lost? Site Map

    Potato & Egg Casserole

    Potato & Egg Casserole. Photo by Jessie Wong

    1/1 Photo of Potato & Egg Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Jessie Wong's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    3 Quart ...

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes with the skin on.
    2. 2
      Boil eggs until hard boiled.
    3. 3
      Drain and remove potatoes when soft through the center. Remove skin and let cool.
    4. 4
      Drain and remove eggs when hard boiled. let cool and remove shell.
    5. 5
      Cut potatoes into 1/2" slices.
    6. 6
      Cut eggs into 1/4" slices.
    7. 7
      Cut lunchmeat into 1-2" strips.
    8. 8
      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.
    9. 9
      Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
    10. 10
      Repeat as needed until the casserole is full and the top layer is cheese.
    11. 11
      If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
    12. 12
      Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
    13. 13
      Remove from heat and let cool for 15 minutes. Serve and enjoy!

    Ratings & Reviews:

    • on April 10, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Potato & Egg Casserole

    Serving Size: 1 (504 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 651.5
     
    Calories from Fat 302
    46%
    Total Fat 33.6 g
    51%
    Saturated Fat 18.7 g
    93%
    Cholesterol 307.4 mg
    102%
    Sodium 462.9 mg
    19%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 7.1 g
    28%
    Sugars 3.1 g
    12%
    Protein 25.6 g
    51%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites