This casserole is delicious! Rich tasting and filling. Great for pot lucks. This is comfort food at its very best.
5 pounds potatoes *
1 pound Velveeta cheese
1 pound lasagna (12 noodles)
3/4 pound butter (3 sticks, divided use)
1 1/2 pounds onions, chopped
Fry onions in lots of butter. I usually fry 3/4 pound of onions with 1/4 pound (1 stick) of butter each in two skillets to prevent over crowding in the pan. Fry slowly until a light golden color and completely cooked.
Peel, cut up and cook potatoes in boiling salted water, drain. Add 1 stick (1/4 pound) butter, milk (if needed) and Velveeta cheese, cut up. Mash until of desired consistency for filling. This step can be prepared the night before and refrigerated until ready to assemble.
Butter a large flat casserole dish or pan. I use a 9 x 15-inch enameled lasagna pan.
Cook lasagna noodles according to package directions. Layer four lasagna noodles
in buttered pan. Add half of the potato mixture. (Wet hands and pat on potatoes
until very smooth.) Top with 4
more noodles. Add 1/2 of the fried onions. Add the second half of potato mixture. Add the third layer of 4 lasagna noodles. Add the last half of onions to the top of casserole.
Bake at 325 degrees F – 350 degrees F for 45 minutes or until completely heated through.
Remove from oven. Let stand about 10 minutes before serving. Just like lasagna, it will be soupy to serve if not allowed to stand.
Add milk only if mashed potatoes are really stiff. Not usually needed.
* Instant potato flakes may be used with regular potatoes if desired. Also, if potatoes are too loose when mashed, you may add some instant potato flakes to firm it up to desired consistency.
Can be made without onions for people who don’t want onions. Can be frozen. Thaw in refrigerator before reheating. I sometimes make it in two pans.
Serve one, freeze the other. Just snip the cooked lasagna with kitchen shears to fit pan. It is a versatile recipe.
From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.
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