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Potato And Egg Casserole Recipe

by CookEatShare Cookbook

Ingredients

6 lg. boiled potatoes 6 hard-cooked Large eggs 1 Hungarian sausage or possibly ham or possibly pepperoni Salt and pepper

1/2 stick butter 1 c. lowfat sour cream Bread crumbs

Directions

1. Boil potatoes in their skins, then peel and slice them thinly in discs. The potatoes should be a little under cooked; otherwise they will break too easily. Slice the hard-cooked Large eggs in the same way and cut up the sausage.
2. Take a deep casserole and butter it well. Start with a layer of potatoes; salt and pepper the layer and dot with bits of butter. Scatter with a few pcs of sausage and slices of Large eggs, then cover with a layer of potatoes. This time after seasoning it, spread lowfat sour cream over the potatoes and top with toasted bread crumbs. (The bread crumbs should be toasted in a frying pan with melted butter over a low heat.)
3. Repeat the Large eggs and sausage layer and cover with potatoes. Moisten generously with lowfat sour cream and bread crumbs and dot with butter. Bake in a 350 degree oven for 35-40 min.

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