POTATO AND ONION CASSEROLE WITH CHEESE RECIPES

Name: Simple Crunchy Potato and Onion Casserole - Low Cal
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 9x13 inch casserole, 6 serving(s)
Ingredients: 2 large onions, peeled and thinly sliced; 4 large potatoes, peeled and thinly sliced; 2 tablespoons butter, melted; 1/4-1/2 teaspoon salt; 1/8-1/4 teaspoon ground black pepper

SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL RECIPE ...

Simple Crunchy Potato and Onion Casserole - Low Cal Recipe ... image

If you like crunchy potatoes, with no sauce, you'll love this casserole made in a shallow dish! We love it plain and simple, and fight over the crunchy parts, but feel free to add seasonings of your choice. If calories are no object, top the casserole with shredded cheese (or sour cream) and sprinkle with real cooked bacon pieces.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 9x13 inch casserole, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 large onions, peeled and thinly sliced
4 large potatoes, peeled and thinly sliced
2 tablespoons butter, melted
1/4-1/2 teaspoon salt
1/8-1/4 teaspoon ground black pepper

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.

Nutrition Facts : Calories 243.5, FatContent 4.1, SaturatedFatContent 2.5, CholesterolContent 10.2, SodiumContent 147.5, CarbohydrateContent 47.7, FiberContent 6.3, SugarContent 4, ProteinContent 5.6

POTATOES AND CARAMELIZED ONION CASSEROLE RECIPE - FOOD.COM

Potatoes and Caramelized Onion Casserole Recipe - Food.com image

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
pepper
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth

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.

Nutrition Facts : Calories 325.3, FatContent 11, SaturatedFatContent 4.5, CholesterolContent 15.3, SodiumContent 307.8, CarbohydrateContent 43.7, FiberContent 4.3, SugarContent 6.7, ProteinContent 5.8

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