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Crunchy Onion Potato Bake

  • 14servings
  • 30minutes
  • 180calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups milk

  2. 1 1/2 cups water

  3. 1/4 cup butter

  4. 1 box (7 1/5 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes

  5. 1 can (15 1/4 oz) Green Giant® whole kernel corn, drained

  6. 1 cup shredded Cheddar cheese (4 oz)

  7. 1 can (2.8 oz) French-fried onions

Instructions Jump to Ingredients ↑

  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 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.

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