Crunchy Onion Potato Bake Recipe

Published: October 28, 2011

Ingredients

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

Directions

Heat oven to 350°F. Spray 13×9-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.