Reviewed: Oct. 13, 2009

Surprisingly better tasting than I expected. I put a little grated cojack cheese on top near the end of baking. Also used much less butter. I might make it again, but there are much better breakfast casseroles. I was looking for something for a friend who is on a soft food meatless diet. This fit the bill for her purpose.

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Tracy K

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

My family really enjoyed this comforting casserole. I used butter instead of margarine and the sauce was so deliciously smooth and creamy!! I served it as a meatless main dish and no one complained, acutually they said this ones a keeper!!

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momof3boys

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Reviewed: Feb. 25, 2009

I modified it a bit...I added bacon slices and cheddar cheese...It was excellant

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Pam Lakeman Innes

Cooking Level: Professional

Home Town: Regina, Saskatchewan, Canada

Living In: Rocky Mountain House, Alberta, Canada

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Reviewed: Feb. 18, 2009

This is a great casserole side dish. I used the buttery yukon gold potatoes and didn't peel them as I happen to like the skins. The next time I will slice the potatoes very thin to make them as "soft" as possible without being mashed. I'm also wondering if browning some ground beef and adding that in before baking would make a main dish casserole. I'll definitely be making this again!

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DonnaLee

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Feb. 16, 2009

This was horrible! My own fault, because I should have known potatoes and eggs with sour cream poured on top can not be good, but I did not expect flavors to not go at all and the runny appearance. Nobody touched it! What a waste.

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Alina

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Reviewed: Feb. 11, 2009

This recipe is pretty time consuming, so I don't know how often I'll actually make it in the future. I followed the directions for the most part & boiled the potatoes a little longer (about 22 minutes) as other reviewers had suggested. But my husband still thought they were a wee bit hard, (I thought they were fine.) I also cut the margarine to 1/2 cup as well. I added a little bacon to make it more of a main course meal, but my hubby thought it was more of a breakfast dish. It was good, I liked it.

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 28, 2009

This is quite good though really heavy (obviously, smile). I actually prefer it at room temperature because then I can taste the tanginess of the sour cream more. Since I am veggie I did not try it with kielbasa, but some kind of spicy soy meat might spice it up a bit...I did add freshly ground pepper to the top which helped, but even more kick might be good.

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lunatika

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Reviewed: Jan. 28, 2009

Warm, tasty comfort food. Economical and filling. Perfect for a cold night's dinner.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Jan. 26, 2009

This was one of the most bland and boring dishes I've ever had. I thought all the butter would make it tasty, I even added a few spices like garlic powder (just because I love garlic), but this dish just left me feeling un-fed and unimpressed.

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Dani

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Altadena, California, USA

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Reviewed: Jan. 26, 2009

This recipe was very good! I halved the recipe and made it in a deep dish pie baker, cause this makes way too much for just hubby and me! I added some sliced kielbasa, but think it would be much better with added onions or onion powder, pepper and maybe some sort of shredded cheese. I will probably make again!

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Bev511

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Way too much butter and sour cream. Just not the kind of recipe that people I know eat in this health conscience part of the world.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jan. 20, 2009

We've made this several times now and it's very tasty! We always leave out the butter (and it's not missed.) It definitely turned out better when we used a sausage which purged its fat so that it mixed nicely with the sour cream on the bottom of the bowl. Additionally, my Hungarian boyfriend seems to think it's VERY IMPORTANT that egg slices are covered with potato, otherwise they may become hard while they're in the oven. Who am I to argue? :)

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Jan. 17, 2009

This is well worth the time it takes to prepare. I used redskins I had cooked the previous night, but any potatos will do. I also added onion and shredded cheddar cheese. I didn't have any breakfast meats in the house, so I added bacon bits. This casserole is rich, but oh so yummy. Try adding your own ingredients to make it your own unique casserole.

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Tina

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Reviewed: Jan. 1, 2009

This looks very much like something my mom used to make for dad about 40 years ago.. except she put buttery toasted bread bites on top.

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TerriSteelMagnolia

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 27, 2008

I agree, the potatoes were way too hard. Next time, I will boil them until pretty soft first. I loved the flavor and the combination though.

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dpnw

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Reviewed: Oct. 20, 2008

This needed a little more for me, bacon, cheese and onions would be a nice touch. Also, my potatoes had a hard time getting soft enough, maybe I did not boil them long enough?!?! My husband loved it though, hard potatoes and all.

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cricket6614

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Reviewed: Oct. 13, 2008

This is really good. I use Season All for the salt between layers. Also, I don't even use close to all the butter (about 1/8-1/4) because it is just way too much. I have use yogurt cheese instead of real sour cream and it turned out great.

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Melissa

Home Town: Austin, Texas, USA

Living In: Boulder, Colorado, USA

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Reviewed: Apr. 5, 2008

I thought this recipe was great to work off of! I sliced the potatoes first, boiled them until very soft, already had the eggs cooked and cooled, fried up some pre-cooked ham, then cooked a small bit of onion & garlic & added that to my pot of sour cream and butter that was warming. I layered 1/2 the potatoes, half the eggs, half the bite sized ham pieces, half the sour cream mixture, then a small amount of sprinkled bacon pieces (store bought), season salt & paprika, & shredded cheese, & did the exact same layer again (leaving out the top layer of cheese). Cooked it for a half hour, then shredded a small layer of cheese on that, cooked it for 5-10 mins more & it looked beautiful and tasted great! It was very filling so a small serving would have been better. Even hubby thought it was really good. This took quite a bit of time to make despite having my eggs & potatoes pre-cooked, but was well worth it!

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Tina

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Reviewed: Feb. 27, 2008

I love this! Everyone in my familyloves it. It's my favorite food. When I make it i use light Sour Cream, butter, and only egg whites. So its pretty "healthy". I love when you make the "lighter" version, you get the soupy stuff on the bottom. I love to dip rye bread in it.

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Alexandra

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Reviewed: Feb. 20, 2008

I used margarine & light sour cream and it was a total flop. I was told not to try again with the full fat ingredients. I really wanted this to turn out and to like it. Use the full fat ingredients & give it the best chance possible.

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