Three Onion Potato Casserole Recipes

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL

Steps:

• Note:*** This casserole has no sauce which allows some of the top and bottom potatoes to get crispy- the more the better! Be sure to use a 9x13-inch casserole. DO NOT use a deep dish casserole as this will prevent the potatoes from cooking properly and getting crunchy.
• ***Preheat oven to 350 degrees.
• Spray the 9x13-inch casserole with non-stick cooking spray.
• Place half of potatoes in bottom of casserole dish.
• Place layer of onions over potatoes.
• Sprinkle with salt and pepper.
• Place remaining potatoes on the top layer.
• Drizzle butter over the entire casserole, using total of 4 tbs butter, if not counting calories.
• Spray top of casserole with non-stick cooking spray.
• Cover and bake 20 minutes in lower third of the oven.
• Uncover and bake an additional 40-50 minutes until potatoes are done and casserole is golden brown on top.
• If you are lucky, the bottom potatoes will be a little browned, too!
• VARIATION: During last 5 minutes of baking, sprinkle casserole with 4 ounces shredded sharp cheddar cheese.
• Let melt and serve.
• HAM-POTATO VARIATION: Add 8-12 ounces cooked ham or smoked pork shoulder, cubed, between the onion and potato layers.
• Bake as directed.

TURKEY, POTATO, AND ONION CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
• Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
• Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
• Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
• Garnish with parsley and serve warm.

POTATOES AND CARAMELIZED ONION CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-cup baking dish (or larger).
• In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
• Add in the garlic the last 5 minutes of cooking.
• Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
• Top with 1/3 of the caramalized onion mixture.
• Arrange another layer of potatoes over the onions, season with salt and pepper.
• Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
• Bring the chicken stock to a simmer and pour slowly over the potatoes.
• Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
• Bake for about 40 minutes.
• Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
• Cool for 10 minutes before serving.

MASHED POTATO CASSEROLE WITH MUSHROOMS AND CARAMELISED ONIONS

Steps:

• Peel and cut potatoes, boil in salted water until fork tender. Drain and air steam your potatoes until they look dry and flaky. Mash with hot milk, butter, sour cream and salt, then fold in beaten eggs. The mixture will look runny but that's exactly what you are looking for.
• While the potatoes are boiling. Saute the onions in 2 tablespoons of butter over low heat, covered with a lid for 10 minutes until tender, then uncover and add the mushrooms with thyme and garlic, stirl and continue cooking for 10 minutes longer until all liquid evaporates and the onions and mushrooms are caramelised.
• In a 9X13 inch or 3 Quart/Litre casserole dish layer the mashed potatoes with the mushroom and onion layer in the middle. Top the 2 tbsp of melted butter. Bake uncovered at 180C/350F for 25 minutes until the casserole is bubbling and puffed up. Broil for 1-2 minutes for a crispy top.
• Before serving fry the sage leaves in the remaining 2 tablespoons of butter. Watch the sage leaves carefully as they burn quickly. Remove from the butter as soon as they start to curl and top the casserole. Reserve the sage flavoured butter for another use.

ONION CASSEROLE II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Arrange layers of onions, potato chips and shredded cheese in the prepared baking dish. Mix together the cream of mushroom soup and milk; pour over the casserole. Sprinkle cayenne pepper over the top.
• Bake for 1 hour in the preheated oven, until browned and bubbly.

THREE ONION CASSEROLE

Steps:

• preheat oven to 350 butter 8-cup baking dish w/ 1 tbsp butter make a layer in baking dish, using a third each of the yellow onions, red onions endless. Sprinkle the layer lightly with salt and pepper. Top with Havarti an make one more layer of onions, leeks, seeing each with salt and pepper. Top this layer with Boursin. Layer remaining onions and leeks and top with Gruyere. Dot the opt with remaining 2 tablespoons butter. Poor wine over all. Bake for 1 hour. Cover the top with aluminum foil if it gets too brown. Serve immediately.

THREE ONION POTATO CASSEROLE

Steps:

• 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. Saute drained potatoes in butter or oil until cooked to the 3/4 point Set aside.
• Resume with regular recipe preparation.

POTATO-ONION CASSEROLE

Steps:

• This is a layered Casserole. Spray baking dish or casserole with cooking spray. Wash and peel potatoes then slice each potato about 1/8in. thick to assemble casserole 1st place 2-3 thin slices of butter on bottom of baking dish, next cover bottom of baking dish with 1/3 of potato slices top potato slices with 1/3 onion slices, sprinkle with salt and pepper to taste. start next layer, covering bottom layer, with butter slices, potato slices, onion slices, salt and pepper. Continue layers ending with butter. Cover and bake 35-45 minutes or until potatoes are tender