Recipe courtesy of Betty Crocker

Crunchy Onion Potato Bake

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 14 Servings
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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


  1. 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. 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. 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.
  4. * Try a new cheese, like a Mexican blend, to add extra flavor.