Curried Potato And Onion Casserole Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Flour | 5 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 Dash | |
| Chicken broth | 2 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Onions | 1 Can (10oz), drained | |
| 3 cups cooked, diced potatoes | ||
Directions
Heat butter in saucepan.
Stir in flour and seasonings.
Let bubble, then add broth.
Cook and stir until mixture boils and thickens.
Stir in tomato paste.
Cut onions in half crosswise and mix with diced potatoes in a buttered 1 1/2 -quart casserole.
Pour sauce over potato-onion mixture.
Bake in a 375° F.oven 30 minutes.
To make this casserole in advance, prepare potatoes, prepare sauce and refrigerate separately.
At baking time, combine as directed.
Add 15 minutes to baking time.
Stir in flour and seasonings.
Let bubble, then add broth.
Cook and stir until mixture boils and thickens.
Stir in tomato paste.
Cut onions in half crosswise and mix with diced potatoes in a buttered 1 1/2 -quart casserole.
Pour sauce over potato-onion mixture.
Bake in a 375° F.oven 30 minutes.
To make this casserole in advance, prepare potatoes, prepare sauce and refrigerate separately.
At baking time, combine as directed.
Add 15 minutes to baking time.
Chef
