How to Make Potato and Egg Casserole - A Step-by-Step Guide

There's nothing quite like a hearty and comforting casserole to warm you up on a cold night, and this Potato and Egg Casserole is the perfect dish to do just that. Packed with tender potatoes, savory sausage, and creamy cheese, this casserole is sure to become a family favorite. Plus, it's easy to make and can be prepared ahead of time, making it a great option for busy weeknights.

One of the best things about this Potato and Egg Casserole is its versatility. It can be enjoyed for bre...

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Ingredients

  • 6 medium potatoes
  • 8 large eggs
  • 1 teaspoon seasoning salt, or to taste
  • 1 cup margarine
  • 1 (16 ounce) container sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 1 9x13-inch casserole

  • Preheat the 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 and let cool.
  • While the potatoes are cooking, cover eggs in a saucepan and with cold water. Bring water to a boil, then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and place under cold running water to cool.
  • Slice potatoes. Peel and slice eggs.
  • Starting and ending with potatoes, layer potatoes and eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with seasoning salt.
  • Cook and stir sour cream and margarine in a small saucepan over low heat until melted. Pour over casserole and sprinkle lightly with seasoning salt.
  • Bake in the preheated oven for 30 minutes.
  • Nutrition

    414 cal.

    • Total Fat: 32g
    • Saturated Fat: 10g
    • Cholesterol: 169mg
    • Sodium: 390mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 3g
    • Protein: 9g
    • Vitamin C: 26mg
    • Calcium: 98mg
    • Iron: 2mg
    • Potassium: 669mg