Potato Onion Casserole
Ingredients
- 50 ml or 1/41/4 ml margarine,
- 375 ml or 1 1/21 1/2 ml Special K* Original cereal
- 250 ml or 11 ml thinly sliced onions
- 1 L or 44 L thinly sliced potatoes
- 2 ml or 1/21/2 ml salt,
- 50 ml or 1/41/4 ml all-purpose flour
- 1 ml or 1/41/4 ml pepper
- 1 ml or 1/41/4 ml paprika
- 500 ml or 22 ml skim milk
Directions
1. Melt 30 ml (2 tbsps) margarine. Combine Special K* cereal. Set aside for topping.
2. Place onions and potatoes in medium-size saucepan. Cover with water. Add 1 ml (1/4 tsp) salt. Bring to boil. Boil, uncovered, for 5 minutes. Remove from heat. Drain.
3. Melt remaining margarine in small saucepan over low heat. Stir in flour, remaining salt, pepper and paprika. Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Remove from heat.
4. Arrange half the potatoes and onions in a 1-quart glass baking dish coated with cooking spray. Top with half the sauce. Repeat, ending with sauce. Sprinkle cereal mixture evenly over top. Bake at 175°C (350°F) about 30 minutes or until potatoes are tender.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
