Potato and Egg Casserole

Potato and Egg Casserole

69

"This is a 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."

Ingredients

1 h 15 m {{adjustedServings}} servings 415 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat 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, cool, peel and slice.
  3. 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.
  4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  6. Bake in preheated oven for 30 minutes.
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Reviews

69
  1. 84 Ratings

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Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I ...

I am Hungarian and have been making this recpie for years. It is fast and easy. They way I make it is that I add sausage(any kind, but preferably Hungarian sausage) and layer potatoes, eggs, sau...

One of my favorite childhood hungarian dishes my parents used to make, and in turn I make often now! This is very close to the way we make it except I do: three layers of potatoes and two layers...