Crunchy Onion Potato Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 14 |
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From Betty Crocker. I haven't tried this yet, but I'm posting for safekeeping. Thought it might be good for leftover real mashed potatoes instead of boxed. Ingredients:
2 1/2 cups milk |
1 1/2 cups water |
1/4 cup butter |
1 (7 1/4 ounce) box mashed potatoes (recipe calls for betty crocker homestyle creamy butter or roasted garlic(or use equivalent leftover ) |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 cup shredded cheddar cheese |
1 (2 7/8 ounce) can french-fried onions |
Directions:
1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. 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.
3. 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.
4. Bake 10 to 15 minutes or until cheese is melted and onions are golden.
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