May 07, 2004
I too have been making a version of this for years - if I have real mashed potatoes leftover, I use them, but mostly I use the instant mashed potatoes, because its quick. While I learned to make this using the lasagna noodles, I have altered it over the years to save time on cooking the noodles. In a pinch, I use elbow macaroni - one layer of elbows, mashed potatoes, cheese, another layer of elbows, and then covered with the sauteed onions. This is the only butter in my recipe. I don't put pats of butter over the potatoes. This is also a great way to make a single serving as well. I always use American Cheese, but have added cheddar on occasion. My one last variation on this recipe - when I make it as for a covered dish affair, I use large pasta shells and stuff them individually - a small ice cream scoop of potatoes, 1/2 slice of American cheese are perfect. Then I lay them all out in a pan and pour the sauteed onions over. This makes serving a whole lot easier, since there is no cutting involved. Just pick up the entire shell. Salt and pepper to taste and you're good to go.
—MRSMUTT
