8 cups mashed potatoes
1 (8 oz.) pkg. Philadelphia cream cheese
10 onions (diced and caramelized)
16 oz. Cracker Barrel Vermont sharp white cheddar cheese (shredded)
16 oz. extra-wide Dutch egg noodles (cooked and drained)
2 tbsp. olive oil (to sauté the onions)
1 pinch sea salt (to season at your discretion)
2 tbsp. country fresh cream butter (to use on the cooked pasta and caramelized onions)
about 1 stick butter (for the mashed potatoes)

Preheat oven to 350°F.

Boil a large pot of salted water to cook the pasta in. While the pasta water is boiling and the pasta is cooking, dice and caramelize the onions in 2 tablespoons of olive oil and add sea salt to taste. You can either sauté OR caramelize your onions depending on how much time you have and/or your flavor preference.

Make the mashed potatoes following the directions on the box (lol) or create your favorite basic mashed potato recipe using Russets, Baby Reds, or Yukon Gold and set aside.

Add the cubed and softened cream cheese to the mashed potatoes and set aside. Add 1 cup of the caramelized onions to the mashed potatoes and set aside. Shred the cheese and set aside.

Spray the casserole dish or pan with non stick spray and begin layering the casserole with the mashed potatoes, the pasta, cheese, and finally the onions. Repeat the layers until you exhaust the ingredients.

Cover the pan (or dish) with a tin foil tent and bake for 30 minutes at 350°F. Remove the tin foil tent and bake for an additional 5 minutes until done.

Remove from oven and let rest for a few minutes. Plate the casserole into a pretty side dish and serve. Enjoy! Xo

Submitted by: Dina Udomsak