Cheesy Potato Egg Casserole Recipe
Ingredients
| Large red potatoes- 6 (about 2 1/2 pounds) | ||
| Cream of chicken soup- 1 (10 3/4-ounce) can , undiluted | ||
| Commercial sour cream- 1 (8-ounce) carton | ||
| Pepper | 1/4 Teaspoon (Curry powder- 1/4 teaspoon) | |
| Hard-cooked Eggs- 4, chopped | ||
| Dry breadcrumbs- 2 tablespoons fine | ||
| Cheddar Cheese | 1 Cup (16 tbs), shredded (Curry powder- 1/4 teaspoon) | |
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
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
Chef
