Recipe courtesy of Rosalie Rubaum

Three Onion Potato Casserole

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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
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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


  1. 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.
  2. ADDENDUM TO THREE ONION POTATO CASSEROLE: To make hash-brown potatoes from scratch:
  3. 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.
  4. Resume with regular recipe preparation.
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