Ingredients
-
7
-
9
-
12
-
4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Potato & Egg Casserole, Potato Casserole is an easy casserole dish that we like to cook on weekends and take for lunch all week Saves us a bundle on our Eating Out budget when we bring our own lunch and tastes much better than the old PB&J sandwich route , What a great recipe! I didn’t have sour cream or American cheese, so used shredded cheddar and swiss and a yogurt-based ranch Also, I substituted bacon for the lunch meat, and used seven eggs instead of nine So tasty, easy and affordable
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Steps
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1
Done
|
Boil Potatoes With the Skin On. |
|
2
Done
|
Boil Eggs Until Hard Boiled. |
|
3
Done
|
Drain and Remove Potatoes When Soft Through the Center. Remove Skin and Let Cool. |
|
4
Done
|
Drain and Remove Eggs When Hard Boiled. Let Cool and Remove Shell. |
|
5
Done
|
Cut Potatoes Into 1/2" Slices. |
|
6
Done
|
Cut Eggs Into 1/4" Slices. |
|
7
Done
|
Cut Lunchmeat Into 1-2" Strips. |
|
8
Done
|
in a Large Casserole Dish, Put a Layer of Potatoes at the Bottom. Use a Spatula to Add a Layer of Sour Cream on Top of the Potatoes and Fill in the Cracks Between the Potatoes. |
|
9
Done
|
Add a Layer of Eggs, Then Lunchmeat, Followed by a Layer of American Cheese. |
|
10
Done
|
Repeat as Needed Until the Casserole Is Full and the Top Layer Is Cheese. |
|
11
Done
|
If Using French's Fried Onions, Make the Top Layer Sour Cream and Add the Onions on Top of the Sour Cream. |
|
12
Done
|
Preheat Oven to 325 Degrees and Heat Casserole For 15-20 Minutes. |
|
13
Done
|
Remove from Heat and Let Cool For 15 Minutes. Serve and Enjoy! |
