Recipe courtesy of Betty Crocker
Recipe courtesy of Betty Crocker
Watch how to make this recipe.
Crunchy Onion Potato Bake
Getting reviews...
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 14 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 162
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 21 mg
- Sodium
- 410 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 14 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 162
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 21 mg
- Sodium
- 410 mg
Ingredients
Directions
- 1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
- 2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
- 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.
- * Try a new cheese, like a Mexican blend, to add extra flavor.
