Type what you have

Ingredients

• ✓ onion salt
• ground beef
• beer
• worcestershire sauce
• garlic powder
• black pepper

Instructions

1. 1 Shape the ground beef into three patties. Place the patties in a shallow dish.
2. 2 Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By caliboo

Ingredients

• ✓ onion salt
• potato
• sour cream
• cream cheese
• milk
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.
3. 3 Transfer potatoes into a large bowl and mash.
4. 4 Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.
5. 5 Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.
6. 6 When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake, covered, in the preheated oven for 50 minutes.

By Carol Evans

Ingredients

• ✓ onion salt
• olive oil cooking spray
• lemon
• chicken breast
• cilantro
• black pepper

Instructions

1. 1 Spray a large cast iron skillet with cooking spray and heat over low heat.
2. 2 Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yorkpuddin

Ingredients

• ✓ onion salt
• rib roast
• soy sauce
• worcestershire sauce
• garlic powder
• browning sauce
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a medium bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion salt, browning sauce, and water. Place roast in a roasting pan, ribs side down, and poke deep holes in roast with a knife. Pour marinade over roast. Using a baster, squirt marinade into the holes you created with a knife and over entire roast a few times.
3. 3 Bake for about 1 hour. (Note: Bake for 40 to 45 minutes for a smaller roast so that it does not dry out.)
4. 4 Remove roast from the oven and reduce the temperature in the oven to 200 degrees F (95 degrees C).
5. 5 When the oven has reached 200 degrees F (95 degrees C), return roast to the oven and continue cooking for 18 to 22 minutes per pound, or until internal temperature reaches 145 degrees F (65 degrees C).

By Kim

Ingredients

• ✓ onion salt
• red wine
• worcestershire sauce
• liquid smoke
• celery flake
• pepper
• garlic salt

Instructions

1. 1 Combine wine, Worcestershire sauce, and liquid smoke in a medium bowl. Stir in celery flakes, pepper, onion salt, and garlic salt.

By KRANEY

Ingredients

• ✓ onion salt
• sauerkraut
• pork roast
• beer
• garlic
• mustard
• dill
• apple

Instructions

1. 1 Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge.
2. 2 Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.

By Bianca Smith

Ingredients

• ✓ onion salt
• cooking spray
• chicken thigh
• garlic salt
• oregano
• thyme
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray foil with cooking spray.
2. 2 Arrange chicken thighs, skin-side up, on the prepared baking sheet.
3. 3 Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined.
4. 4 Sprinkle spice mixture liberally over chicken thighs.
5. 5 Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve hot and enjoy!

By Nicole Burdett

Ingredients

• ✓ onion salt
• ground beef
• salt
• black pepper
• cream of chicken soup
• sauerkraut
• egg noodle
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef, salt, black pepper, and onion salt; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Combine ground beef, cream of chicken soup, and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
4. 4 Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

By Sadie Anne

Ingredients

• ✓ onion salt
• russet potato
• vegetable oil
• all-purpose flour
• garlic salt
• paprika
• salt
• water

Instructions

1. 1 Slice potatoes into French fries and place them into a large bowl of cold water to prevent them from turning brown.
2. 2 Heat oil in a heavy saucepan or large skillet to 350 degrees F (175 degrees C).
3. 3 While the oil is heating, sift flour, garlic salt, onion salt, paprika, and salt into a large bowl. Gradually stir in enough water to make a slightly thick batter that can be drizzled from a spoon.
4. 4 Drain fries and pat dry; dip into the batter one at a time.
5. 5 Lower fries carefully into the hot oil in batches to prevent them from clumping together. Fry until golden brown and crispy on all sides, about 7 to 10 minutes.
6. 6 Drain fries on a paper towel-lined plate.
7. 7 Serve hot and enjoy!

By Cassie

Ingredients

• ✓ onion salt
• peanut oil
• black pepper
• salt
• cayenne pepper
• garlic salt
• beef rib
• egg
• all-purpose flour

Instructions

1. 1 Heat oil in an outdoor deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, mix black pepper, salt, cayenne pepper, garlic salt, and onion salt together in a medium bowl. Rub spice mixture onto each rib.
3. 3 Whisk eggs together in a large bowl. Place flour into a separate bowl or onto a plate.
4. 4 Dip a rib into beaten egg, then lift up so excess egg drips back into the bowl. Press rib into flour to coat both sides. Repeat dipping once more, into egg and then into flour. Repeat to bread a total of 4 to 5 ribs.
5. 5 Place breaded ribs into the fryer basket, making sure they are not crowded. Deep-fry for about 8 minutes.
6. 6 While ribs are frying, repeat Step 4 to bread 4 to 5 more ribs.
7. 7 Remove fried ribs with tongs and place on paper towels to drain. Repeat as necessary to bread and fry remaining ribs.

By JOHN MITSCHKE

Ingredients

• ✓ onion salt
• butter
• potato
• sour cream
• cream cheese
• garlic powder
• black pepper
• cheddar cheese
• parsley flakes
• paprika

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
3. 3 Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
4. 4 Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
5. 5 Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.

By Dawnsigkap

Ingredients

• ✓ onion salt
• vegetable oil
• onion
• red onion
• garlic
• green bell pepper
• peanut
• tomato
• water
• garlic salt
• cayenne pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.

By Krista B

Ingredients

• ✓ onion salt
• water
• salad dressing mix
• oregano
• basil
• parsley
• garlic powder
• bay leaf
• salt
• black pepper
• rump roast

Instructions

1. 1 Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.
2. 2 Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. 3 Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. 4 Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.

By MAUREENBURR

Ingredients

• ✓ onion salt
• canola oil
• root beer
• worcestershire sauce
• teriyaki sauce
• steak sauce
• garlic salt
• black pepper
• basil
• thyme
• rosemary
• rib-eye steak

Instructions

1. 1 Combine canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary in a bowl.
2. 2 Pierce steaks in several places on both sides with a fork or knife tip; transfer to a shallow glass or ceramic non-reactive dish in a single layer. Pour marinade over steaks, flip to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 3 to 4 hours, flipping steaks halfway through.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook steaks on the preheated grill until beginning to firm and slightly pink in centers, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read 140 degrees F (60 degrees C) for medium.

By Denis

Ingredients

• ✓ onion salt
• ✓ onion salt
• all-purpose flour
• shortening
• water
• shortening
• chicken breast
• onion
• green bean
• sugar
• garlic powder
• black pepper
• oregano
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C.)
2. 2 Combine flour and onion salt in a large mixing bowl; cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10-inch pie plate. Place bottom crust in pie plate and roll out top crust.
3. 3 Heat 1 tablespoon shortening in a large cast iron frying pan. Add chicken and onion and cook until mixture is just browned. Stir in green beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
4. 4 Bake in the preheated oven for 25 minutes, or until golden brown.

By Diana

Ingredients

• ✓ onion salt
• ground beef
• chili powder
• mustard
• allspice
• nutmeg
• garlic salt
• celery salt
• ginger root
• cumin
• worcestershire sauce
• soy sauce
• ketchup

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
2. 2 Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.

By Nancy Messier

Ingredients

• ✓ onion salt
• russet potato
• egg
• milk
• all-purpose flour
• parmesan cheese
• cheddar cheese
• bacon bits
• baking powder
• salt
• black pepper
• corn oil
• butter

Instructions

1. 1 Combine potatoes, eggs, and milk together in a large bowl.
2. 2 Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
3. 3 Heat corn oil and butter in a large skillet over medium heat.
4. 4 Drop potato mixture by 2 tablespoonfuls onto skillet. Cook patties until golden brown, about 4 minutes per side
5. 5 Drain cooked pancakes on a paper towel-lined plate.

By Charlene Luzum

Ingredients

• ✓ onion salt
• ground beef
• onion
• tomato sauce
• tomato paste
• black pepper
• tomato puree
• ketchup
• brown sugar
• yellow mustard
• celery salt
• garlic salt
• parmesan cheese

Instructions

1. 1 Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
2. 2 Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
3. 3 Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

By Michelle

Ingredients

• ✓ onion salt
• ground beef
• tomato sauce
• tomato paste
• chili powder
• cinnamon
• allspice
• salt
• white vinegar
• black pepper
• garlic powder
• steak sauce
• water

Instructions

1. 1 Cook ground beef in a large skillet over medium-high heat until lightly browned, 5 to 6 minutes. Transfer to a slow cooker.
2. 2 Add tomato sauce, tomato paste, chili powder, cinnamon, allspice, salt, vinegar, pepper, garlic powder, onion salt, steak sauce, and water to the slow cooker; mix well.
3. 3 Cook on Low for 12 hours.

By MARBALET

Ingredients

• ✓ onion salt
• cooking spray
• salmon fillet
• black pepper
• butter
• olive oil
• white cooking wine
• garlic
• worcestershire sauce
• lemon juice
• mustard
• hot pepper sauce
• honey

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place salmon fillets skin-side down on the baking sheet; pierce with a fork several times. Season with black pepper.
3. 3 Melt butter in a small saucepan over low heat. Whisk olive oil, white cooking wine, garlic, Worcestershire sauce, lemon juice, onion salt, mustard, and hot pepper sauce into the melted butter; cook until heated through, about 5 minutes. Brush generously over the salmon fillets.
4. 4 Bake salmon fillets in the preheated oven, basting with butter mixture every 5 minutes, until salmon flakes easily with a fork, about 15 minutes. Coat each fillet with honey; continue baking until glazed, 3 to 5 minutes.

By Crystal Fulk

Ingredients

• ✓ onion salt
• beef brisket
• liquid smoke
• garlic salt
• brown sugar
• ketchup
• butter
• water
• celery salt
• liquid smoke
• worcestershire sauce
• mustard powder
• salt
• pepper

Instructions

1. 1 Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. 2 Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. 3 In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. 4 Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

By Cathy G

Ingredients

• ✓ onion salt
• beef oxtail
• water
• beef broth
• onion
• garlic
• salt
• black pepper
• red potato
• carrot
• mushroom
• green bell pepper
• green onion

Instructions

1. 1 Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
2. 2 Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

By latricia jones

Ingredients

• ✓ onion salt
• all-purpose flour
• salt
• sour cream
• egg
• egg yolk
• butter
• vegetable oil
• baking potato
• cheddar cheese
• processed cheese sauce
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the dough: Stir flour and salt together in a large bowl. Whisk sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir wet ingredients into flour until well blended and dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
3. 3 Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
4. 4 Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool.
5. 5 Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter.
6. 6 Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center.
7. 7 Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges.
8. 8 Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
9. 9 To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.
10. 10 Serve and enjoy!

By STEPH577

Ingredients

• ✓ onion salt
• red potato
• mayonnaise
• sour cream
• yogurt
• green onion
• dill pickle
• dijon mustard
• horseradish
• celery seed
• salt
• black pepper
• garlic
• garlic powder
• egg

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly. Slice potatoes into a large bowl.
2. 2 Combine mayonnaise, sour cream, yogurt, onions, pickles, mustard, horseradish, celery seed, salt, pepper, garlic, onion salt, and garlic powder in a small bowl; mix until combined. Pour dressing over sliced potatoes and toss to coat. Gently stir in eggs.
3. 3 Cover and refrigerate for 2 to 3 hours.

By Jennie Hood Flynn

Ingredients

• ✓ onion salt
• black pepper
• garlic salt
• dill weed
• horseradish
• lemon juice
• caper brine
• onion
• caper
• white wine
• mayonnaise
• sour cream
• butter
• lemon
• onion
• lemon pepper seasoning
• salmon fillet

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
2. 2 Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
3. 3 Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
4. 4 While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

By Good EatNZ

Ingredients

• ✓ onion salt
• white pepper
• salt
• milk
• flour
• all-purpose flour
• grapeseed oil
• black pepper
• milk
• egg
• black pepper
• salt
• cayenne pepper
• garlic salt
• all-purpose flour
• chicken breast
• cayenne pepper
• paprika
• sage
• tarragon
• parsley
• onion powder
• buttermilk

Instructions

1. 1 Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
2. 2 Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
3. 3 Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
4. 4 Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
5. 5 Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
6. 6 Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

By Jinbellroc

Ingredients

• ✓ onion salt
• red pepper flake
• red chile pepper
• salt
• worcestershire sauce
• hot pepper sauce
• black pepper
• white sugar
• tomato-based chile sauce
• ketchup
• liquid smoke
• paprika
• garlic salt
• salt
• banana pepper
• black pepper
• seasoned salt
• panko bread crumb
• onion
• egg
• green chile pepper
• tomato
• ground beef
• cooking spray

Instructions

1. 1 Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
2. 2 Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
3. 3 Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
4. 4 Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
5. 5 Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By LJNew

Ingredients

• ✓ onion salt
• butter
• asparagus
• butter
• onion

Instructions

1. 1 Melt 1 tablespoon butter in a large skillet over medium-high heat.
2. 2 Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
3. 3 Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
4. 4 Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

By Laurie Brenner

Ingredients

• ✓ onion salt
• venison
• green bean
• water
• russet potato

Instructions

1. 1 Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
2. 2 Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
3. 3 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

By Idahoan

Ingredients

• ✓ onion salt
• potato
• cream cheese
• sour cream
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain.
3. 3 Transfer potatoes to a large mixing bowl and mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat with an electric mixer until light and fluffy. Transfer mixture to the prepared casserole dish and dot with butter.
4. 4 Bake in the preheated oven until heated through, 30 minutes.

By Beth Neuenfeldt