Crunchy Onion Potato Bake

By midget

  • 2 1/2 c. milk

  • 1 1/2 c. water

  • 1/4c. butter

  • 1 box (7.2 oz.) Betty Crocker homestyle

  • butter or roasted garlic mashed potatoes

  • 1 can (15.25 oz.) Green Giant whole kernel corn, drained

  • 1 c. shredded Cheddar cheese (4 oz.)

  • 1 can (2.8 oz.) French-fried onions

  1. Heat oven to 350. Spray 13x9-inch(3qt) glass baking dish with cooking spray. In 3-qt. saucepan, heat milk, water and butter to boiling. Stir in both pouches of potatoes just until moistened; let stand 1 min. Stir with fork until smooth. Stir in corn.

  2. Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the chesse and onions. Top with remaining potatoes; sprinkle with remaining chesse and onions.

  3. Bake 10 to 15 min. or until chesse is melted and onions are golden.

Nutritional Facts

Calories 180 (1/2 c.)
Total fat 10g.
Carbs. 16g.
Sugars 4g.

dinner betty crocker

4 replies

midget 2008-11-05 18:15:00 -0600 Report

eveybody i forgot to add—you can use a Mexican blend cheese, to add extra flavor