Ingredients:

• 12 cups Green Giant™ Fresh Russet Potatoes peeled, cubed (about 10-12 potatoes)
• 1 tsp. garlic powder
• salt and pepper, to taste
• 6 cups onions, medium chopped
• 1 1/4 cup shredded cheddar
• 2 sticks unsalted butter
• 1pkg. Lasagna noodles, cooked

Instructions:

1. Add peeled and cubed potatoes to a large pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain the potatoes and mash really well.
2. Cook noodles according to package instructions, cook until al dente, and drain. Spray a baking sheet with cooking spray and lay noodles in a single layer so they won't stick to each other. Set aside until you're ready to assemble casserole.
3. While the potatoes and noodles cook, melt butter in a large non-stick skillet and saute onions until soft and translucent. Season with salt and pepper. Remove from heat.
4. Add 1 cup cheese and about a third of the onion and butter mixture to the potatoes. Mix really well and add salt and pepper to taste.
5. Butter 9x13 casserole dish very well on all sides then layer, noodles, potatoes, onions until you reach the top of the dish. Top with noodles and the remaining onion mixture, then sprinkle with remaining shredded cheese.
6. Cover with foil and bake @ 350F for 25-30 minutes. Remove the foil and bake for an additional 5-8 minutes or until the cheese is golden and bubbly. Rest for 10 minutes and serve.
7. Garnish with chives, sour cream, or hot sauce. Enjoy!