Connie Recipe √ 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.

Ingredients

• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream

Cooking 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.

Nutrition Facts

• calories414.8
• carbohydrateContent25.6 g
• cholesterolContent168.8 mg
• fatContent31.6 g
• fiberContent2.1 g
• proteinContent8.8 g
• saturatedFatContent10.3 g
• sodiumContent295 mg
• sugarContent1.6 g