Potato and Egg Casserole |
| Name: |
Nicole Cloutier |
| Base: |
Grand Forks AFB |
| Recipe: |
Ingredients
6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream
Directions
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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