Potato and Egg Casserole

4.2
(92)

This is a potato and egg casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

5
5
5
5
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
Servings:
10
Yield:
1 9x13-inch casserole

Ingredients

  • 6 medium potatoes

  • 8 large eggs

  • 1 teaspoon seasoning salt, or to taste

  • 1 cup margarine

  • 1 (16 ounce) container sour cream

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Slice potatoes. Peel and slice eggs.

  5. Starting and ending with potatoes, layer potatoes and eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with seasoning salt.

  6. 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.

  7. Bake in the preheated oven for 30 minutes.

Nutrition Facts (per serving)

414 Calories
32g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 414
% Daily Value *
Total Fat 32g 41%
Saturated Fat 10g 52%
Cholesterol 169mg 56%
Sodium 390mg 17%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Protein 9g
Vitamin C 26mg 129%
Calcium 98mg 8%
Iron 2mg 10%
Potassium 669mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love