August 08, 2017
Comfort Food, Dinner, Main Dish,
Casseroles, Pasta, Lasagna, Vegetables, Onions, Potatoes , Cooking For A Crowd, Brunch, Christmas, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Oven Bake, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"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"
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.
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.
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