Ingredients:
8 lasagna noodles, cooked until soft ( not el dente)
3/4 lb sharp cheddar cheese, shredded
10 medium potatoes, peeled, diced and cooked until soft
1/4 lb butter
3 medium onions, sliced 1/4 inch thick
Directions:
Set oven to 350 degrees.
Grease a 9″ x 13″ baking dish.
Cook noodles until soft, remove to a bowl, toss lightly with oil to prevent sticking; set aside.
In a saute pan, saute onions in butter until brownish (do not burn); set aside.
Cook potatoes (or heat if potatoes have been cooked before); add shredded cheese, potatoes must be hot to melt the cheese, and is easier to spread in the baking dish.
In prepared baking pan, layer as follows:.
In bottom of baking dish layer 4 noodles.
Then cover noodles with half of the hot potatoes.
Then half of the fried onion.
Repeat, ending with the onions covering the top completely.
Cover with foil.
Bake for 40 minutes.
Let sit for half an hour before cutting.
Note: Sauerkraut may be used, just drain very well, then add to the potato mixture.
Servings: 9
Time preparation: 30 min.
Time total: 70 min.