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Potato and Egg Casserole recipe |
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10 servings
Ingredients:
6 potatoes8 eggs seasoning salt to taste1 cup margarine1 (16 ounce) container sour cream
Instructions:
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 9x13 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.
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