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Cape May, New Jersey
Potato-Florentine Egg Casserole
Grease a 9-inch by 9-inch glass pan. Place 1/2 of the box of dried potatoes in a bowl of boiling water to soften. Set the cheese (that comes with the potatoes) aside.
While potatoes soften, whisk all other ingredients together and pour into the baking dish. When the potatoes have softened (about 15 minutes), drain and mix in 1/2 of the cheese packet. (Store the remaining cheese and potatoes for another time).
Divide the potatoes evenly into the eggs in the casserole. Either cover and refrigerate overnight or bake at 350 degrees for 45 minutes or until set.
If left overnight in the refrigerator, let the casserole sit out for 15 minutes before baking. Cut and serve with parsley tomatoes.
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