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Potato & Caramelized Onion Casserole | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Thursday, April 27, 2017

Potato & Caramelized Onion Casserole

November 28, 2009 by Kat  

Potato & Caramelized Onion Casserole
From the kitchen of Dorothy Hoban (Kat’s mother’s cousin)

¼  cup butter
¼ cup olive oil
4 lb. sweet onions, diced
1 Tbsp. sugar

2 boxes (4 pouches) Betty Crocker instant garlic marshed potatoes
1 ¼  cups fat-free half-and-half per box
1 ¼ cups 2% milk per box
4 tbls. butter per box

8 oz. sour cream, divided
2  x-large eggs, lightly beaten

Melt ¼ cup butter in a large skillet over medium heat.  Add olive oil, onions, and sugar.  Cook, stirring often, 45 to 50 minutes or until onions are caramel-colored (a deep golden brown).  Remove from heat, and set aside. DO NOT SHORTEN THIS STEP!!!

Bring 1¼ cups milk, 1¼ cups fat free ½& ½, and butter to a rapid boil and follow directions on the  box.  Mix ½ the sour cream and 1 of the eggs until smooth and fold it into the potatoes.  Do the same thing again with the other box (2 pouches) of potatoes.

Spoon the first batch of potatoes into a lightly greased 13-x 9-inch baking dish.  Spoon caramelized onions evenly over potatoes in dish.  Spoon second batch of potatoes evenly over onions.

Cover and chill up to 2 days, if desired.  Remove casserole from refrigerator, and let stand 30 minutes before baking.
or
Bake casserole, uncovered, at 350 degrees for 30-35 minutes or until golden.  (If casserole was chilled, bake about 15 minutes more.)

Makes 10-12 servings

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