Potato and Egg Casserole

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in extraction and everywhere I believe it, I get requests for the recipe.

The ingredient of Potato and Egg Casserole

1. 6 potatoes
2. 8 eggs
3. seasoning salt to taste
4. 1 cup margarine
5. 1 (16 ounce) container barbed cream

The instruction how to make Potato and Egg Casserole

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. amass potatoes and cook until pain but still firm, about 15 minutes. Drain, cool, peel and slice.
3. Place eggs in a saucepan and cover later Cool water. Bring water to a boil and sharply cut off surgically remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. separate from hot water, cool, peel and slice.
4. In a 9x13 inch casserole dish mass potatoes and eggs, sprinkling each growth of eggs gone seasoning salt, ending subsequent to potatoes.
5. In a small saucepan higher than low heat, melt margarine later critical cream. Pour over potatoes and sprinkle lightly next seasoning salt.
6. Bake in preheated oven for 30 minutes.

Nutritions of Potato and Egg Casserole

calories: 414.8 calories
carbohydrateContent: 25.6 g
cholesterolContent: 168.8 mg
fatContent: 31.6 g
fiberContent: 2.1 g
proteinContent: 8.8 g
saturatedFatContent: 10.3 g
servingSize:
sodiumContent: 295 mg
sugarContent: 1.6 g
transFatContent:
unsaturatedFatContent: