Zutaten für Potato Egg Casserole A La Hot Potato Salad
- 2 lbs potatoes
- Hard Boiled Eggs
- Green Onions
- 1/4 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- Fresh Ground Black Pepper
- Low Fat Sour Cream
- 4 ounces cooked bacon, crumbled
- 1-2 tablespoons milk (optional)
- Cheddar Cheese
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Zubereitung von Potato Egg Casserole A La Hot Potato Salad
- Boil 2 lbs of potatoes until tender (about 15-20 minutes).
- Drain the potatoes and let them cool completely.
- Preheat oven to 180°C (350°F).
- In a large bowl, combine the cooled potatoes, 6 hard-boiled eggs (chopped), 4 ounces cooked bacon (crumbled), 1/4 cup chopped fresh parsley, and 2 spring onions (finely chopped).
- In a separate bowl, whisk together 1/2 cup sour cream, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper.
- Pour the sour cream mixture over the potato mixture and gently stir to combine. Add 1-2 tablespoons of milk if needed to reach desired consistency.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Cover and bake for 15-20 minutes.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
42g
Carbs
13g
