Three Onion Potato Casserole
- 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
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.
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