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Egg Potato Casserole

Julie Clark
  • 45 minutes
  • Serves 10

INGREDIENTS

2 tbsp

butter

2 tbsp

all purpose flour

2 cups

milk

1/2 tsp

salt

1/2 tsp

pepper

1 tsp

sage

paprika

30 oz

frozen shredded hash brown potatoes (about 7 cups)

6

large hard-boiled eggs (peeled)

2 cups

shredded cheddar cheese

3 tbsp

butter (melted)

25

saltine crackers (crushed)