Potato and Egg Casserole

Potato and Egg Casserole

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"This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe."
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1 h 15 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  6. Bake in preheated oven for 30 minutes.


  1. 85 Ratings

Most helpful positive review

Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I ...

Most helpful critical review

Rakot Krumpli - needs butter, butter, and more butter. Also being Hungarian and growing up with this very rich dish, we use butter not margarin. When layering this dish I also add the sausage ...

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Yummy! This is such an easy, inexpensive, and tasty recipe. I added some sliced kielbasa but don't think it was necessary. I also sprinkled the top layer with parsley for color and pepper. I ...

I am Hungarian and have been making this recpie for years. It is fast and easy. They way I make it is that I add sausage(any kind, but preferably Hungarian sausage) and layer potatoes, eggs, sau...

One of my favorite childhood hungarian dishes my parents used to make, and in turn I make often now! This is very close to the way we make it except I do: three layers of potatoes and two layers...

This is the first dish I ever made as a child growing up in Hungary. I also use kielbasa in the layers. I lightly salt each potato layer and then drizzle it with some of the butter and sourcre...

Pretty good. It was a big hit at the potluck. I added red onion and worchester sauce for a kick. *Be sure and melt the sour cream with the butter. If you just add melted butter to the s. cream ...

Same Hungarian recipe my family uses, except, you have to use BUTTER.... try adding ham or Kolbas (Hungarian Sausage). It was always an Easter dish growning up, but now its a staple..

I don't know about this being a lenten recipe--we made it for Fat Tuesday and because I used butter instead of margarine it came out really rich and good. I liked it, but it's not the kind of t...

Our family dinners were not complete without this. Though we did it with a couple of variations. Butter instead of margarine. Always start and end with potatoes. And on top of egg layer and fina...

This was my Mom's staple dish when I was growing up. It's super easy to make and you don't need any fancy ingredients. She used to make it with Hungarian sausage added in between the layers of p...

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