Potato & Egg Casserole

By polledl

Ingredients

• 7 large russet potatoes
• 9 eggs
• 12 slices American cheese
• 4 ounces sliced turkey
• 1 (24 ounce) container sour cream
• 1 (6 ounce) can French's French fried onions (optional)

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

1Boil potatoes with the skin on.
2Boil eggs until hard boiled.
3Drain and remove potatoes when soft through the center. Remove skin and let cool.
4Drain and remove eggs when hard boiled. let cool and remove shell.
5Cut potatoes into 1/2" slices.
6Cut eggs into 1/4" slices.
7Cut lunchmeat into 1-2" strips.
8In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
9Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
10Repeat as needed until the casserole is full and the top layer is cheese.
11If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
12Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
13Remove from heat and let cool for 15 minutes. Serve and enjoy!