Ingredients
- 4 pounds yellow onions, chopped (7 medium onions, you can way more if you love onions!)
- 216 grams dry lasagna noodles (cooked according to package directions, 12 noodles)
- 1/4 cup butter
- 1 teaspoon salt (or how much you want)
- 1/4 teaspoon black pepper (or how much you want to use)
- 3 cups cheddar cheese, shredded (but you could use more if you want)
- FOR POTATOES
- 5 pounds russet potatoes (warmed, you will need about 8 cups or more mashed potatoes using about 5 pounds potatoes, peeled and quartered)
- 1/2 cup cup whipping cream
- 1 cup sour cream
- 1/2 cup butter
- 2 teaspoons salt (or as much as you like)
- 1 teaspoons pepper, or more
- 1/2 teaspoon garlic powder
How to Make
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Instructions for making the mashed potatoes are at the bottom
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Step 1: Grease a 9x13 casserole dish. Preheat oven to 375° F (190° C).
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Step 2: 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).
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Step 3: 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.
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Step 4: Repeat layers once more, then top with a final layer of noodles and the remaining 1 cup of cheddar cheese.
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Step 5: Bake for 30 minutes, or until the top is golden and bubbly.
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TO MAKE THE MASHED POTATOES
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Step 6: Put cut potatoes into a large pot and cover with water. Boil until the potatoes are soft when poked with a fork. Drain water.
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Step 7: 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.
We hope you enjoy this recipe!
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