Bow tie pasta is also perfect in this recipe if you have them handy in the pantry.
4 onions, chopped
6 T. butter, divided
6 c. potatoes, peeled and boiled
1/2 c. chicken broth
1/2 to 1 c. milk
salt and pepper to taste
2 eggs, beaten
1/4 c. shredded Cooper or Colby cheese
1/4 to 1/2 c. shredded Cheddar cheese
16-oz. pkg. mafalda pasta, cooked
Sauté onions in 2 tablespoons butter; set aside. Mash potatoes with broth, milk, remaining butter, salt and pepper. Add eggs and cheeses; mix well. Layer pasta, potatoes and onions in a greased 13"x9" baking pan. Bake at 350 degrees for 30 minutes. Serves 12.
Choose russet potatoes for casserole dishes...they’re the best potato for baking. You’ll need about 3 medium russets to equal one pound or approximately 3-1/2 cups chopped potatoes.