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Curried Potato And Onion Casserole

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  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
  Whole onions 1 Can (10 oz), drained
  Cooked diced potatoes 3 Cup (48 tbs)

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

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1238 Calories from Fat 455

% Daily Value*

Total Fat 52 g79.9%

Saturated Fat 31.4 g157.2%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 3561.8 mg148.4%

Total Carbohydrates 172 g57.3%

Dietary Fiber 25.7 g102.7%

Sugars 18.9 g

Protein 29 g58%

Vitamin A 41.6% Vitamin C 85%

Calcium 35.5% Iron 193%

*Based on a 2000 Calorie diet

Curried Potato And Onion Casserole Recipe