Egg And Potato Casserole
A creamy, cheesy egg and potato casserole with a hint of parsley and paprika, perfect for hearty family meals or brunch gatherings.
Ingredients
- 1/4 cup chopped onion ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1/2 cup milk ⓘ
- 2 tablespoons snipped parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 4 hard-cooked eggs, sliced ⓘ
- 2 tomatoes, peeled and thinly sliced ⓘ
- 1 tablespoon butter or margarine, melted ⓘ
- 1 tablespoon butter or margarine ⓘ
- 1 cup dairy sour cream ⓘ
- 3 ounces shredded sharp American cheese ⓘ
- 1/8 teaspoon paprika ⓘ
- 3 cups cooked, pared and sliced potatoes (about 1 1/4 pounds) ⓘ
Instructions
- In a saucepan, cook chopped onion in 1 tablespoon melted butter until tender.
- Blend in flour and cook for 1 minute.
- Stir in sour cream, milk, shredded cheese, parsley, salt, and paprika.
- Cook over low heat until the cheese melts, stirring constantly.
- Combine the sauce with cooked, sliced potatoes and mix well.
- Layer sliced hard-cooked eggs and peeled, sliced tomatoes on top.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through and bubbly.
Tips & Substitutions
For added flavor, consider using green onions instead of regular onion or adding some cooked bacon for a smoky touch. If you want a lighter version, opt for low-fat sour cream and cheese. You can also substitute the potatoes with cauliflower for a lower-carb dish. Ensure your eggs are hard-cooked perfectly for the best texture in this casserole.
Serving Suggestions
This Egg and Potato Casserole is excellent for brunch and pairs beautifully with a fresh 7 Layer Vegetable Salad for a balanced meal. Serve it alongside a light salad or some toasted bread for a complete dining experience. It also makes a hearty breakfast option when paired with fresh fruit.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions, but the oven will keep the casserole's texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Potato Casserole contains roughly 677 calories, with 16g protein, 117g carbohydrates, and 19g fat. It is an excellent source of vitamin A (55% of the Daily Value), iron (49% of the Daily Value), and calcium (36% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1857mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, as this helps it cook evenly.
What can I substitute for the sour cream?
If you prefer a different flavor, Greek yogurt can be used as a substitute for sour cream. It will add a tangy taste and a creamy texture, making it a great alternative. You could also use cottage cheese for a lower-fat option.
Can I add other vegetables to this casserole?
Absolutely! Feel free to incorporate vegetables like spinach, bell peppers, or mushrooms to enhance the nutritional value and flavor of the casserole. Just sauté them along with the onion before adding to the mix.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).