Potato & Egg Casserole

Recipe by J Wong
READY IN: 50mins




  • 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!