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Cheesy Potato and Egg Casserole

 

Cheesy Potato and Egg Casserole recipe
15

Yield

6

servings

Prep

30

min

Cook

45

min

Ready

90

min

Trans-fat Free
 

Ingredients

4 scallions, spring or green onions
chopped
2 tablespoons butter
1 large eggs
hard boiled
2 tablespoons all-purpose flour
1 tomatoes
cut into 6 slices
½ cup sour cream
½ teaspoon parsley leaves
chopped
*
¾ cup cheddar cheese
sharp
*
¾ cup bread crumbs
salt and black pepper
*
2 medium potatoes
cut into slices
1 package 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

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Comments

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 22140% of calories 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?

 

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