Excellent served with buttered carrots and a beet salad.
This casserole is delicious! Rich tasting and filling. Great for pot luck.
5 pounds potatoes*
1 pound Velveeta cheese
1 pound lasagna (12 noodles)
3/4 pounds butter (3 sticks, divided use)
1 1/2 pounds onions,
* 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.
Fry onions in lots of butter. I usually fry 3/4 pound of onions with 1/4 pound
(l 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
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 real 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.
Yield: about 12 servings
Add milk only if mashed potatoes are really stiff. Not usually needed.
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. Comfort food at its best!
Posted by cuteascountry_Shortcake at The Cutting Board Thursday Sep 1st, 2005
Adapted (but not much) from Angels and Friends Favorite Recipes published
by Angels of Easter Seal, Youngstown, Ohio - Contributed by Mrs. Roger Joliceour