Comforting Onion-Potato Casserole
veggie cooking spray, as needed
1/4 cup margarine, divided
3/4 cup crushed crunchy topping (I used packaged sage croutons, crunched)
2 cups onions, thinly sliced
4 cups potatoes, unpeeled and thinly sliced
1/2 teaspoon salt, divided
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon hot Hungarian paprika
2 cups nondairy milk (I use low fat soy)
1. Preheat oven to 350 degrees F. Coat 1 1/2 quart baking dish with cooking spray. Melt 2 tablespoons margarine. Combine with crunchy stuff; set aside.
2. Place onions and potatoes in medium-size saucepan. Cover with water. Add 1/4 teaspoon 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 prepared dish. Top with half the sauce. Repeat, ending with the sauce.
5. Sprinkle crunchy stuff mixture evenly over the top. Bake about 30 minutes or until potatoes are tender.