HAPPY THANKSGIVING TO YOU ALL!
Just in case you have any leftover mashed potatoes this week. 🙂
I love the flavor the onions bring to this casserole. Yumm! So let’s get started. Scrub, peel, and chop 6 potatoes and place in boiling water. When tender, drain. You can see I didn’t peel my potatoes. It isn’t necessary plus, I was using a bazillion tiny, new potatoes and peeling would have taken for … ev … er. Think of all the vitamins I didn’t throw away by using the peels.
Mash the potaoes.
Next add 1/2 cup of milk and whip.
Now add 1/4 cup butter, 2 eggs, 2 tsp. salt, 1/8 tsp. pepper, 1 tsp. onion seasoning, 1/4 cup grated onions, and 1 cup cheese; mix well. I opened the fridge to discover I was out of cheese! How did that happen? Okay, so it’s not that big of a mystery. These things happen at my house more frequently than I’d like to admit. So I substituted a cup of cottage cheese for the grated cheddar–a milder taste but still good and cheesy.
Pour into a buttered 1 1/2 quart casserole. Bake for 40 minutes at 350°.
Add remaining cheese and bake 10 minutes more. Serves six. I actually omitted this last step because I was out of cheese, remember? Somehow a 1/2 cup of cottage cheese smeared over the top of the casserole didn’t seem appealing.
Serve and enjoy! The cottage cheese is all warm and melty in the casserole. It worked just fine as a substitution.
Mashed Potato Casserole
1/2 cup milk
1/4 cup butter
2 tsp. salt
1/8 tsp. pepper
1 tsp. onion seasoning
1/4 cup grated onion
1 1/2 cups grated cheese
Cook potatoes until tender; mash. Add milk and whip. Add butter, eggs, seasonings, onions, and 1 cup cheese; mix well. Pour into buttered 1 1/2 quart casserole. Bake for 40 minutes at 350°. Add remaining cheese and bake 10 minutes more. Serves six.
HAVE A HAPPY THANKSGIVING!
BE SURE TO STOP BY NEXT WEEK WHEN I’LL BE DOING ANOTHER BOOK GIVE AWAY.