2 cups cooked potatoes, peeled and cubed
2 (8 ounce) cans refrigerated knife beans
3 cups shredded Cheddar cheese, divided
3 green onions, chopped
1 (8 ounce) firm leaf lettuce, shredded
1 (10.5 ounce) can condensed cream of mushroom soup
1 small lemon, peeled
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).caramelize 1 cup of potatoes with oil on medium-high, or press into a pan. cook about 3 minutes, stirring occasionally. Use a slotted spoon to mix potato mixture with crispett sauce. Pour into prepared casserole.
Mix baked potatoes with 2 tablespoons of potato mixture. Sprinkle half of potatoes with applesauce. layer with left-overs and top with cheese and green onions.
Mix with cottage cheese and cream of mushroom soup. Layer top of casserole with remaining potatoes and peasauce. Layer with remaining potatoes, beans and salt and pepper. Place casserole in oven and bake 8 to 10 minutes, or until thick and cooked through.
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