Reviews for Creamy Ham 'n' Egg Casserole
(6)
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Reviewed on Nov. 02, 2009 by prbout
Made a great and easy supper, and ate leftovers for breakfast the next day. Will probably add some chopped onion and green/red peppers next time. Maybe even some cheddar cheese too.
Reviewed on Mar. 15, 2009 by Luo
Re: Why are there no nutrition facts on this recipe.
ML
Reviewed on Mar. 09, 2009 by sandutch
For easy peel eggs - boil in salted water. Set eggs into boiling, salted water & w/ a spoon, gently roll eggs around to center the yolks. Boil for about 15 min. When eggs are dome, immediately run under cold water or set in ice water to cool fully. When cool, tap & roll on counter to crack open, then peel. This has always worked for me w/ zero chunks of egg sttached to the shells.
Reviewed on Mar. 07, 2009 by Tubby65
There is a little mistake in the instructions. Combine the potato, EGGS, ham, salt and pepper. Then it says to combine the EGGS and sour cream and add to the potato mixture. I am assuming that the EGGS are not combined with the potato mixture, but combined with the sour cream and then added.Am I right? Oh, what does it really matter as long as everything is in the dish at the end!!! Sound like a really good casserole and I plan on making it soon. Thank you
Reviewed on Mar. 06, 2009 by gramseastep
I've always had trouble with hard boiled eggs until my mother told me to use an egg cooker. Peeling them is a snap!
Reviewed on Mar. 06, 2009 by Derrell
Tip for D.P. - Let eggs come to room temperture , place in water with a little salt , bring to a boil and boil for about 1-1/2 minutes , remove from heat , cool in water for 20-25 minutes ,shake pot to crack shells , dump water and fill with cold ater , the shell should slip right off . Derrell