Potato & Egg Curry

Name: Potato & Egg Curry
Ingredients: 6 large potatoes peeled and sliced; 6 hard boiled eggs large, peeled and sliced; 1 sour cream; 1 can cream of mushroom soup; 1 tablespoon curry powder Keen's

5 ingredients

8 steps

Ingredients

6 large potatoes peeled and sliced
6 hard boiled eggs large, peeled and sliced
1 sour cream
1 can cream of mushroom soup
1 tablespoon curry powder Keen's

Directions

1

Layer thinly sliced potatoes in a casserole dish and cover with water.
2

Microwave on high with lid on for 15 minutes. Drain.
3

Add sliced eggs to the casserole dish. Distribute through the layers by lifting the potatoes with a fork.
4

In a saucepan combine sour cream, cream of mushroom soup and curry powder. Feel free to add less or more curry powder depending on your taste.
5

Heat sauce on low while stirring regularly until the mixture combines and sauce has turned yellow.
6

Add sauce to casserole dish, again lifting the potatoes and eggs to let the sauce distribute throughout.
7

Return casserole dish to microwave for another 15 minutes.
8

Check to make sure potatoes are tender, then serve!