Onion and potato casserole is a comforting and flavorful dish that can be enjoyed by people of all ages. The tender potatoes, caramelized onions, and creamy sauce come together to create a meal that is both satisfying and easy to make. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at your next gathering, onion and potato casserole is sure to please. With its simple ingredients and versatile flavor, this dish is a perfect addition to any home cook's repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE CRUNCHY POTATO AND ONION CASSEROLE - LOW CAL
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.
Provided by BeachGirl
Categories Potato
Time 1h20m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 5
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.
TURKEY, POTATO, AND ONION CASSEROLE
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
- Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
- Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
- Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
- Garnish with parsley and serve warm.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g
LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE
Categories Milk/Cream Onion Potato Side Bake Vegetarian Wheat/Gluten-Free Casserole/Gratin Root Vegetable Winter Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
- Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)
HAM, ONION AND POTATO CASSEROLE
A thick,comfort food casserole with a savoury flavor. This is an adaptation of a ham and potato casserole recipe I liked but wanted to play around with.
Provided by violinist
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pan fry ham and chopped onion in olive oil until onions are lightly browned.
- While onions and ham are cooking, peel potatoes and slice paper thin.
- Butter a medium casserole dish and place sauteed ham and onion inside.
- Salt and pepper the ham and onions.
- preheat oven at 325 degrees.
- Melt butter in a sauce pan, remove from heat and blend in flour. Return to heat and add milk or rice dream rice milk. Stir over direct heat until sauce boils and thickens.
- Arrange potatoes over ham and pour milk and flour mixture over them over them.
- Sprinkle potatoes with chives and basil flakes.
- Bake at 325 degrees until potatoes are tender, about 1 hour. Cover for first 1/2 hour then remove cover.
HAM, ONION, CHEESE AND POTATO CASSEROLE
Simple, flavorful casserole. For a bolder taste Colby cheese can be used instead of Cheddar. Submitted to www.recipezaar.com on Jan. 17, 2010.
Provided by Papa D 1946-2012
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a small skillet saute onions in butter until tender. Remove from heat and allow to cool slightly.
- Combine potatoes, cheese, ham slices, soup, onions with butter and pepper in a large bowl.
- Spoon this mixture into a 13 x 9 inch baking dish sprayed with non-stick.
- Bake at 350° F for about 35 minutes or until lightly browned.
SAUSAGE, POTATO AND ONION CASSEROLE
My helpful hubby bought a 10lb. bag of Vidalia onions from a traveling onion salesman - no, really! So I had to start using them up, and came up with this. I used hot sausage, but you can use whatever you like.
Provided by Mrs. Ed
Categories One Dish Meal
Time 1h20m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place onions in a greased casserole dish, season with salt and pepper.
- Layer the potatoes next, followed by the cheese.
- Top with the cooked, crumbled sausage.
- Mix the soup with the water and pour over all.
- Cover and bake at 375 degrees for about an hour, or until the potatoes are done.
ONION AND POTATO CASSEROLE
This is a tasty dish for onion, garlic and potatoe lovers. The nice thing about this dish is that it's as "skinny" conscious as you can get and still have flavor
Provided by Bergy
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degreesF.
- Spray a 2 quart baking dish with oil.
- Cook the potatoes covered in cold water, bring to boil and simmer until just tender (approximately 10 minutes).
- Drain and set aside.
- While the potatoes are cooking, put 2 tbsp of oil in a skillet and over medium-low heat cook the onions and garlic until the onions begin to brown (Apprx 15 minutes).
- Spread a thin layer of potatoes in the baking dish, sprinkle with thyme, salt& pepper.
- Top with a layer of onions.
- Repeat layers twice ending with a layer of onions.
- Pour in Milk and sprinkle with Paprika.
- Bake until lightly browned (about 20 minutes).
- Serve immediately.
POTATO, ONION AND SALT COD CASSEROLE (BACALHAU A GOMES DE SA - PORTUGAL)
Yield 4-6 people
Number Of Ingredients 11
Steps:
- Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Place the cod in a large saucepan and add the boiling water. Simmer over moderate heat for 10 to 15 minutes, until the cod flakes easily. Drain and rinse well, and flake into small pieces, removing any bones and bits of skin. Boil the potatoes until tender but firm, drain, and allow to cool. Peel and slice the potatoes into 1/4 inch slices. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until tender but not brown. Remove the onions and garlic from the skillet and set aside. Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently, until golden brown. Layer half the potatoes in a well greased 2-quart casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 350 degrees F oven for 30 to 40 minutes, until hot and lightly browned. Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley.
SLOW-COOKER SOUR CREAM AND ONION POTATO CASSEROLE
Add something flavorful to your family meal! Serve potato casserole with sour cream and onion flavors - a smooth and mild side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 5h5m
Yield 24
Number Of Ingredients 7
Steps:
- Toss potatoes (dry) and butter in 3 1/2- to 4-quart slow cooker. Stir in water, soup, potato topper and cheese.
- Cover and cook on low heat setting 5 to 6 hours or until liquid is absorbed.
- To serve, sprinkle onions on top. Potatoes will hold on low heat setting up to 2 hours.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
KIELBASA, POTATO AND ONION CASSEROLE
Only 3 ingredients sounds simple and "untasty" but trust me, its delish!!! The juices and flavors from the Kielbasa seep down and flavor the whole dish. My Son LOVES this and anyone who has tried it asks for the recipe. I hope you will try it too!
Provided by Debi Klinger
Categories Casseroles
Time 45m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 325. Thinly slice the raw potatoes (I leave the skin on) and spread on the bottom of a 13x9 pan, lightly season with salt and pepper to taste. Then, thinly slice the onion, layer on top of the potatoes, salt and pepper on these as well. Lastly, slice the kielbasa and layer that on top (I don't salt again, kielbasa is salty enough for me). Bake for about 30 minutes or until you stick a knife in the center and the potatoes are soft. You may want to check during and cover if kielbasa is browning too much. Serve hot/warm with a nice salad and some nice crusty bread!!
- 2. This recipe is SO easy and versatile, you can use any size pan, just adjust the recipe to fit your pan. I just make sure I have pretty even layers of each ingredient. Or if your a potato lover, add more, or more kielbasa, its really just to your personal taste.
CARMELIZED ONION AND POTATO BREAKFAST CASSEROLE
What a yummy breakfast casserole without the bread and potatoes in it's place. I love potatoes for breakfast and this makes an easy way to have them with your eggs.
Provided by Marsha Gardner
Categories Eggs
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. In a large saucepan cook potatoes, covered in boiling salted water about 5 minutes or until slightly tender but still firm. Drain and set aside.
- 2. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside.
- 3. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
- 4. Lightly butter a 2 quart rectangular baking dish. Spread potato mix into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, pepper and rosemary; stir until well mixed. Pour evenly over potatoes in baking dish.
- 5. Cover and chill for at least 4 hours or up to 24 hours.
- 6. Preheat oven to 350-degrees. Bake uncovered for 45-50 minutes or until golden and a knife inserted into the center comes out clean. Let stand 15 minutes before serving.
- 7. This casserole may be made and served the same day by omitting the chilling step.
Tips:
- Use a sharp knife to thinly slice the onions and potatoes. This will help them cook evenly.
- Don't overcrowd the pan when frying the onions. Cook them in batches if necessary.
- Season the onions and potatoes generously with salt and pepper. This will help to bring out their flavor.
- Use a good quality cheese that melts well. Cheddar, mozzarella, and Gruyère are all good choices.
- Don't overcook the casserole. The potatoes should be tender but still slightly firm.
Conclusion:
Potato and onion casserole is a simple but delicious dish that can be enjoyed by people of all ages. It's perfect for a weeknight dinner or a potluck. With its creamy, cheesy sauce and crispy onion topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying meal, give this potato and onion casserole a try. You won't be disappointed!
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