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THREE ONION POTATO Casserole




Source of Recipe


Linda in San Diego


Recipe Introduction


Recipe courtesy Rosalie Rubaum
* >From Calling All Cooks


List of Ingredients




2 large packages Hashbrown Potato
patties (8) defrosted and broken apart in large mixing
bowl
1 can cream of chicken soup or cream of celery (for
kosher)
1 large bunch green onions, chopped
1/4 cup chopped onions
1/2 cup Dijon mustard
2 cups sour cream
1/2 cup milk (nonfat)
1 to 2 cups cheddar or Jack cheese (for spicy, use
jalapeno jack)
1 small can French Fried Onions, for topping

Recipe



Mix all ingredients together, except the fried onions.
Put into deep casserole. Top with onions. Bake in a
preheated 350 degree oven for 1 hour until golden on
top. Can be made ahead a couple of days. Do not
bake until ready to use. Can also be frozen.

ADDENDUM TO THREE ONION POTATO CASSEROLE:
To make hash-brown potatoes from scratch:

Rinse potatoes. Peel potatoes and shred. Soak in
water for at least a 1/2 hour to remove starch. Sauté
drained potatoes in butter or oil until cooked to the
3/4 point Set aside.

Resume with regular recipe preparation