No act of kindness, no matter how small, is ever wasted. Aesop
Wishing you a Tuesday filled with small acts of kindness!
Today’s recipe is one of my yummiest creations! I simply set out to create a mashed potato casserole with a crunchy gluten-free topping. What I created was a delicious topping that tastes similar to the fried onions you get in a can! It is like a warm hug from your oven! This would make an awesome addition to your Thanksgiving meal! ENJOY!
Debbi K.
Mashed Potato Casserole
4 white potatoes
1 sweet potato
Peel and cut the potatoes into small cubes. Place in a medium saucepan. Bring to a boil, turn down to a simmer for about 15 minutes or until the potatoes are fork tender. Mash the potatoes using a hand potato masher add in 3 TBSP butter and a splash of milk. Pour into a small casserole dish that has been sprayed with cooking spray. Add the topping then place 1 tbsp butter on top. Bake uncovered at 350 degrees for 20 to 25 minutes then broil on high for 5 minutes, watching very closely so it does not burn.
Topping:
1/4 small onion chopped and sautéed in olive oil until the edges are brown. Watch closely, you do not want them to burn. Add to a small food processor with 1/2 cup Rice Chex and 1/4 cup shredded cheese (I used Colby Jack)
1/4 small onion chopped and sautéed in olive oil until the edges are brown. Watch closely, you do not want them to burn. Add to a small food processor with 1/2 cup Rice Chex and 1/4 cup shredded cheese (I used Colby Jack)
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