This casserole is delicious! Rich tasting and filling. Great for potlucks. This is comfort food at its very best.
- 1 1/2 pounds onions, chopped
- 5 pounds potatoes*
- 1 pound Velveeta cheese
- 1 pound lasagna (12 noodles)
- 3/4 pound butter (3 sticks, divided use)
- Milk (optional)
- 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 overcrowding 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.
* 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.
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.
Just snip the cooked lasagna with kitchen shears to fit pan.
Serve one, freeze the other.
From the family recipe collection of Linda Jolly and Lisa Stephens.