| 2 1/2 | cups milk |
| 1 1/2 | cups water |
| 1/4 | 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. | 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 both pouches of potatoes 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 1/2 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. |
| High Altitude (3500-6500 ft): Bake 15 to 20 minutes. | |
recommend this
email
print
link to this page
Comments: 10