Potato Onion Casserole Recipe
This potato onion casserole recipe tastes soo superb that I have been trying to find where exactly the secret lies. This potato onion casserole as a main dish is a winner! Use the freshest of vegetable available to get the most amazing potato onion casserole. Make this potato onion casserole for your family today to let them know that how much you love them.
Ingredients
6 large baking potatoes
3 tablespoons butter or margarine
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 6-ounce can sliced mushrooms, drained
2 large onions, thinly sliced
2 tablespoons butter or margarine
1 tablespoon snipped chives
Paprika
Directions
Wash and prick potatoes with large fork.
Cook potatoes at HIGH for 20 minutes or till done, turning and rearranging once.
Scoop potato pulp into large mixer bowl; discard skins.
Add 3 tablespoons butter, egg, salt, and pepper; beat till fluffy.
Add enough milk, if necessary, to moisten.
In 8 x 8 x 2 inch baking dish, cook mushrooms and onions, covered, in 2 tablespoons butter at HIGH for 6 to 7 minutes or till onion is tender, stirring twice.
Remove from casserole.
Spread half the potato mixture in same casserole.
Add all of the mushroom-onion mixture atop.
Sprinkle with chives.
Top with remaining potato mixture.
Sprinkle with paprika.
Cook, covered, at MEDIUM HIGH (7) for 15 minutes or till heated through.
Cook potatoes at HIGH for 20 minutes or till done, turning and rearranging once.
Scoop potato pulp into large mixer bowl; discard skins.
Add 3 tablespoons butter, egg, salt, and pepper; beat till fluffy.
Add enough milk, if necessary, to moisten.
In 8 x 8 x 2 inch baking dish, cook mushrooms and onions, covered, in 2 tablespoons butter at HIGH for 6 to 7 minutes or till onion is tender, stirring twice.
Remove from casserole.
Spread half the potato mixture in same casserole.
Add all of the mushroom-onion mixture atop.
Sprinkle with chives.
Top with remaining potato mixture.
Sprinkle with paprika.
Cook, covered, at MEDIUM HIGH (7) for 15 minutes or till heated through.
