Potato and Egg Casserole

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.

Step: 1

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

Step: 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.

Step: 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.

Step: 4

In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.

Step: 5

In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.

Step: 6

Bake in preheated oven for 30 minutes.

Per Serving: 415 calories; protein 8.8g; carbohydrates 25.6g; fat 31.6g; cholesterol 168.8mg; sodium 295mg.

Getting stay in and make food your dinner instead of eat in the evening out is good a process in the right way if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .