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Cheesy Potato & Egg Casserole

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Submitted by shelly2255

Cheesy Potato and Egg Casserole recipe

YIELD

6 servings

PREP

30 min

COOK

45 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
1 1
LARGE EACH EGGS
hard boiled
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
EACH TOMATOES
cut into 6 slices
½ 118
CUP ML SOUR CREAM
½ 2.5
TEASPOON ML PARSLEY LEAVES
chopped
¾ 177
CUP ML CHEDDAR CHEESE
sharp *
¾ 177
CUP ML BREAD CRUMBS
2 2
MEDIUM EACH POTATOES
cut into slices
1 1
PACKAGE EACH GRAHAM CRACKER CRUMBS *

Directions

Sauté onions in butter.

Blend in flour and cook at medium heat.

Stir in sour cream, cheese, parsley, salt and pepper.

Layer potato slices in tarts.

Spread ½ the sour cream mixture over potatoes.

Layer tomato slices and egg slices in crust.

Layer the rest of the potatoes and sour cream mixture on top.

Sprinkle with bread crumbs and bake for 40 to 45 minutes at 350℉ (180℃).

Before serving decorate with tomato and egg wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 221 40% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 182mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 11% Vitamin C 15%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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