Potato and Egg Casserole
(from dparker12’s recipe box)
Sometimes we add ham.
Prep time: 45 minutes
Cook time: 30 minutes
Serves 10 people
Categories: Casserole
Ingredients
- 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 9×13 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.