Eggs-for-Supper Casserole

A layer of eggs and seafood top au gratin potatoes made from a mix in this easy casserole recipe.

Eggs-for-Supper Casserole
Servings: 6 Prep 10 mins Bake 450°F 15 mins Bake 350°F 45 mins

Ingredients

  • 1 box (about 5 ounces) au gratin potatoes
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 6 eggs
  • 1 can (8-1/2 ounces) creamed corn
  • 1/2 pound surimi
  • 2 tablespoons all-purpose flour
  • 2 large scallions, trimmed, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper

Make It

1. Heat oven to 450 degrees F. Prepare potatoes in 8 x 8 x 2-inch baking dish; follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes.

2. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes.

3. Reduce oven temperature to 350 degrees F. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 11, chol. (mg): 238, sat. fat (g): 5, carb. (g): 32, fiber (g): 1, pro. (g): 16, sodium (mg): 848, Percent Daily Values are based on a 2,000 calorie diet.