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    Three Onion Potato Casserole


    Source of Recipe


    Aunt Saunny

    2 large packages Hashbrown Potato patties ( 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

    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.

    Note: 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.

 

 

 

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