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Ingredients
- 2 tsp butter or margarine
- 16 medium green onions, sliced (1 cup)
- 1 medium yellow or orange bell pepper, chopped (1 cup)
- 3 cups hot water
- 1 cup half-and-half or whole milk
- 1/4 cup butter or margarine
- 1 pkg Betty Crocker® roasted garlic mashed potatoes (2 pouches)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
Preparation
Step 1
Heat oven to 350°F. Spray 2-qt casserole with cooking spray. In 10" nonstick skillet, melt 2 tsp butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
In 2-qt saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
Spoon 1 1/3 cups of the potatoes into casserole; top with 1/2 of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
Bake uncovered about 30 minutes or until hot.