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Recipe courtesy of Betty Crocker

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 14 Servings

Ingredients

2½ cups milk
1½ cups water
¼ cup butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions

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.

My Private Notes

Name: Crunchy Onion Potato Bake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 14 Servings
Ingredients: 2½ cups milk; 1½ cups water; ¼ cup butter; 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes; 1 can (15.25 oz) Green Giant® whole kernel corn, drained; 1 cup shredded Cheddar cheese (4 oz); 1 can (2.8 oz) French-fried onions