Vegetable: Three Onion Potato Casserole

posted by Linda in San Diego 11-21-100 7:48 AM

Calling All Cooks
Three Onion Potato Casserole
Recipe courtesy Rosalie Rubaum

2 large packages Hashbrown Potato patties (8) defrosted and broken apart in large mixing
1 can cream of chicken soup or cream of celery (for kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups 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.

Note: 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. Sauté drained potatoes in butter or oil until cooked to the 3/4 point Set aside. Resume with regular recipe preparation.

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