In our home, we always have ham and potato casserole for Easter Sunday. And of course, some yummy deviled eggs! (My mom, Grandma Connie, makes THE best.) When we have the kids and grandkids in our home for the holiday, we usually assign a dish to each family. Mary does a dessert of some sort, Jenny makes a cooked vegetable and a delicious green bean casserole, and my Aunt Cenia usually brings the rolls. If you need to feed a large crowd, it’s best to have everyone bring something. You don’t want to spend all day in the kitchen and not have enough energy to play with the grandkids! It’s the “off” year for our kids so it’ll just be Rich and I. I still plan on making our Easter favorites, just not as much! 😉
Recipe for Easter Potato Casserole
- 8 Potatoes (sliced, cooked and drained)
- 1/3 C onions
- Place in casserole dish
- Mix together:
- 1 can of Cream of Mushroom soup
- 1/4 C butter (melted)
- 1 C sour cream
- Pour over top of potatoes.
- Sprinkle with cheese and cracker crumbs.
- Bake at 350 for 30-45 minutes until hot and bubbly.
Recipe for Deviled Eggs
- 12 eggs
- salt and pepper
- relish (optional)
- mix to taste
FYI – If you mix it all together and then put it in a sandwich bag, you can cut a corner off the baggie and use it like a cake decorating bag and it is easier to put the filling in the eggs.