Three Onion Potato CasseroleRecipe courtesy Rosalie Rubaum from foodnetwork.com
Prep time: 15 min. Cook time: 1 hr.
Ingredients:2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing bowl
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 c. chopped onions
1/2 c. Dijon mustard
2 c. sour cream
1/2 c. milk (nonfat)
1 to 2 c. cheddar or Jack cheese (for spicy, use jalapeno jack)
1 small can French Fried Onions, for topping
Mix all ingredients together, except the fried onions. Put into deep casserole. Top with onions. Bake in a preheated 350 degree oven for 1 hour until golden on top. Can be made ahead a couple of days. Do not bake until ready to use. Can also be frozen.
- ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:Rinse potatoes. Peel potatoes and shred. Soak in water for at least a 1/2 hour to remove starch. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.Resume with regular recipe preparation.Recipe from whatscookingamerica.netPrep time: 5 min. Cook time: 2 hr. Serves: 4
Ingredients:4 large sweet onions peeled
Coarse salt and coarsely-ground pepper to taste
4 tsp. butter
Traditional Aceto Balsamico (aged Balsamic Vinegear), optional
Remove from oven and place onto a cutting board; pull back brown skins and cut them off at the roots. Transfer onto a serving platter and season each with salt, pepper and 1 teaspoon butter.