Potato and Egg Casserole
Potatoes and eggs are cooked, layered in a dish, and covered with a sour cream sauce. The dish is then baked in the oven.
The result is a simple, satisfying casserole.
By Nadia Kovalenko
Posted October 20, 2026Share
Time
Calories
Servings
Difficulty
Description
Potatoes and eggs are cooked, layered in a dish, and covered with a sour cream sauce. The dish is then baked in the oven.
The result is a simple, satisfying casserole.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 5
6 medium potatoes
8 large eggs
1 teaspoon seasoning salt, or to taste
1 cup margarine
1 (16 ounce) container sour cream
Instructions
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1
Preheat the oven to 350 degrees F.
-
2
Boil a large pot of salted water. Add potatoes and cook for 15 minutes. Drain and let cool.
-
3
While the potatoes cook, boil eggs in a saucepan of cold water. Remove from heat and let stand for 10 to 12 minutes. Cool the eggs under cold running water.
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4
Slice the cooled potatoes. Peel and slice the eggs.
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5
Layer potatoes and eggs in a 9x13-inch casserole dish, starting and ending with potatoes. Sprinkle seasoning salt on the egg layers.
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6
Heat sour cream and margarine in a saucepan over low heat, stirring until melted. Pour over the casserole and sprinkle lightly with seasoning salt.
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7
Bake the casserole in the preheated oven for 30 minutes.
Nutrition Facts
Servings 10
Amount Per Serving
-
Calories 414 kcal
% Daily Value *
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Total Fat 32g
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Saturated Fat 10g
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Cholesterol 169mg
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Sodium 390mg
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Total Carbohydrate 25g
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Dietary Fiber 3g
-
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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