Cheesy Potato Egg Casserole Recipe
Do you think you need to frequent a restaurant for Cheesy Potato Egg Casserole, when you can make it at home? You have already been deprived of this Cheesy Potato Egg Casserole recipe, don't miss it now.
Ingredients
6 large red potatoes (about 2 1/2 pounds)
1 (10 3/4 -ounce) can cream of chicken soup, undiluted
1 (8-ounce) carton commercial sour cream
1/4 teaspoon curry powder
1/4 teaspoon pepper
4 hard-cooked eggs, chopped
2 tablespoons fine, dry breadcrumbs
1 cup (4 ounces) shredded Cheddar cheese
Directions
Cook potatoes in boiling water 25 to 30 minutes or until tender; drain and cool to touch.
Peel and cut into 1/4 -inch slices; set aside.
Combine soup, sour cream, curry powder, and pepper; mix well.
Layer, half each of potato slices, eggs, and soup mixture in a greased 12- x 8- x 2-inch baking dish; repeat layers.
Cover and bake at 350° for 30 minutes.
Sprinkle with breadcrumbs and cheese; bake, uncovered, 5 minutes or until cheese melts.
Peel and cut into 1/4 -inch slices; set aside.
Combine soup, sour cream, curry powder, and pepper; mix well.
Layer, half each of potato slices, eggs, and soup mixture in a greased 12- x 8- x 2-inch baking dish; repeat layers.
Cover and bake at 350° for 30 minutes.
Sprinkle with breadcrumbs and cheese; bake, uncovered, 5 minutes or until cheese melts.
