Potato & Onion Lasagna Casserole
August 08, 2017
"This tastes much better than it looks! You can garnish with sour cream and green onions. Start a few days ahead to save time make and mash the potatoes and fry the onions"
- FOR POTATOES
- Serving Size: 1 (853.3 g)
- Calories 895.2
- Total Fat - 44.7 g
- Saturated Fat - 27.5 g
- Cholesterol - 122.2 mg
- Sodium - 2038.2 mg
- Total Carbohydrate - 97.4 g
- Dietary Fiber - 15 g
- Sugars - 18.6 g
- Protein - 30.8 g
- Calcium - 739.7 mg
- Iron - 3 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.5 mg
Instructions for making the mashed potatoes are at the bottom
Grease a 9x13 casserole dish. Preheat oven to 375° F (190° C).
In a skillet over medium heat, saute the onions with 1/4 cup butter, 1/2 salt and pepper until the onions are brown and soft (around 10 minutes or more).
Place a single layer of cooked lasagna noodles in the bottom of the casserole dish. Evenly spread 1/2 of the mashed potato on top of the noodles. Spread 1/2 of the cooked onions on top of the potatoes, then sprinkle 1 cup of the shredded cheese.
Repeat layers once more, then top with a final layer of noodles and the remaining 1 cup of cheddar cheese.
Bake for 30 minutes, or until the top is golden and bubbly.
TO MAKE THE MASHED POTATOES
Put cut potatoes into a large pot and cover with water. Boil until the potatoes are soft when poked with a fork. Drain water.
Add in cream, sour cream, butter, salt, pepper and garlic powder. Mash and stir until smooth and well-blended. Add more salt and pepper if desired.
Tips & Variations
No special items needed.