Cheesy Potato Egg Casserole

Southern.Crockpot's picture

Dec. 17, 2011

Ingredients

Red potatoes 2 1/2 Pound (Use Large Sized, About 6 In Number)
Cream of chicken soup 10 3/4 Ounce , undiluted (1 Can)
Commercial sour cream 8 Ounce (1 Carton)
Curry powder 1/4 Teaspoon
Pepper 1/4 Teaspoon
Hard cooked eggs
Fine dry breadcrumbs 2 Tablespoon
Shredded cheddar cheese 4 Ounce (1 Cup)

Directions

GETTING READY

1. Start by preheating the oven to 35o degrees F

MAKING

2. In a pot, boil water and cook potatoes in it for 25-30 minutes, later drain and cool

3. Remove potatoes and peel and cut into 1/4 inch slices

4. Add soup, sour cream, curry powder, and pepper

5. In a greased 12- x 8- x 2-inch baking dish, Layer potatoes slices, eggs and soup mixture

6. Finally cover and bake it in the oven at 350° for 30 minutes

7. Top with breadcrumbs and cheese, bake uncovered for 5 minutes, till it melts

SERVING

8. Serve with mashed potatoes

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 314Calories from Fat 139

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 427 mg17.79%

Total Carbohydrates 33 g11%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet