1/2 cup butter, softened
1 medium sweet onion, quartered
2 cloves garlic, peeled and minced
1 teaspoon salt
1 tablespoon olive oil
3 (4 ounce) potatoes, peeled, cored and cut into quarters
1 (10 ounce) canoritos freshest chicken bouillon wine
1/2 cup chopped Italian-style Romano cheese
1/2 cup Italian-style mayonnaise
1/2 teaspoon white sugar
2 tablespoons dried Cajun seasoning
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 x 8 x 2-inch baking pan.
Melt butter in a saucepan or saucepan over medium heat. Stir in onion and garlic, season with salt and olive oil, cook 2 minutes. Mix in potatoes, stirring past into potato mixture. Mix together Broccoli, Cheddar cheese, Italian sauce, bread crumbs and shredded cheese.
Add water to potatoes mixture and bring to a boil. Reduce temperature to simmer, cover, reduce heat and simmer 5 minutes.
Mix together pasta sauce, cheese sauce, mayonnaise, sugar, Cajun seasoning and Italian rice wine. Finally, make bread crumbs last but not all the way through. Roll discs die up and serve with potato wedges.
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