YaYa’s Onion Potato Casserole
Ingredients
- 3 cups sliced onions 2 large onions
- 2 T. butter or margarine
- 1 can condensed cream of celery soup 10.5 oz.
- 1/2 cup water
- Salt and pepper to taste
- 1/4 teaspoon crumbled leaf thyme
- 6 medium potatoes cooked and sliced
- 1 cup shredded Cheddar Cheese
Instructions
- In a skillet, cook onions in butter until lightly browned.
- Add soup and water; season with salt and pepper and thyme.
- Arrange potatoes and 1/2 cup of the cheese in a buttered 2-qt. casserole.
- Pour onion mixture over ingredients in casserole and top with remaining cheese.
- Bake at 350 degrees for 15 to 20 minutes or until heated through and lightly browned.
Yaya’s Tips for Success
Don’t skip the step of browning the onions lightly in butter. That’s what gives this dish its rich, savory base.
I’ve found that Yukon Gold potatoes hold their shape best, and you can even boil them the day before to save time.
If your casserole is made ahead and chilled, give it an extra 5 to 10 minutes in the oven.
Yaya’s Customization Ideas
This dish is perfect for using up leftovers, and it adapts real easy to whatever you have on hand.
- Try cream of mushroom soup instead of celery if that’s all you’ve got.
- Add cooked bacon or chopped ham between the potato layers for a heartier dish.
- A sprinkle of French-fried onions or buttery crackers on top adds a nice crunch.
Yaya’s Original Recipe Card
