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Curried Potato And Onion Casserole

Fondue.Chef's picture
Ingredients
  Butter 4 Tablespoon
  Flour 5 Tablespoon
  Curry powder 2 Teaspoon
  Cumin 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Freshly ground pepper 1 Dash
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Tomato paste 2 Tablespoon
  Canned whole onions 1 Pound, drained (1 Can)
  Cooked diced potatoes 3 Cup (48 tbs)
Directions

Heat butter in saucepan.
Stir in flour and seasonings.
Let bubble, then add broth.
Cook and stir until mixture boils and thickens.
Stir in tomato paste.
Cut onions in half crosswise and mix with diced potatoes in a buttered 1 1/2 -quart casserole.
Pour sauce over potato-onion mixture.
Bake in a 375° F.oven 30 minutes.
To make this casserole in advance, prepare potatoes, prepare sauce and refrigerate separately.
At baking time, combine as directed.
Add 15 minutes to baking time.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Curry
Ingredient: 
Vegetable

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1211 Calories from Fat 456

% Daily Value*

Total Fat 52 g80.1%

Saturated Fat 31.4 g157%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 5233.3 mg218.1%

Total Carbohydrates 164 g54.6%

Dietary Fiber 26.3 g105.2%

Sugars 16.8 g

Protein 30 g59.5%

Vitamin A 41.5% Vitamin C 82.5%

Calcium 49.4% Iron 192.9%

*Based on a 2000 Calorie diet

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Curried Potato And Onion Casserole Recipe