Chunky Potato & Onion Casserole
Serving Size / Yield
- Olive Oil
- 1 Onion, chopped
- 4 Baking Potatoes, cubed & cooked
- 1 C Sharp Cheddar Cheese, shredded
- ½ C Milk
- 1 C Sour Cream
- 2 tbs Unsalted butter, melted
- Kosher Salt & Freshly Ground Black Pepper
Begin this recipe for chunky potato and onion casserole by heating about a tablespoon of olive oil in a skillet. Once hot, add the onions and let cook for about five minutes or until tender. Continue by preheating your oven to 350 degrees. Next, prepare four ramekins by spraying them with cooking spray. Set aside and mash your potatoes.
Set your cooked baking potatoes into a large bowl. Add the cheese, sour cream, onions, milk, melted butter, salt, and black pepper. Use a potato masher to squash and mix all of the ingredients. Leave some of them chunky if you prefer or mash them all completely.
Spoon the mixture into your prepared ramekins and then set into the oven to bake for about 10 to 15 minutes or until heated through and lightly browned on top.