Crunchy Onion Potato Bake

By melanieroe

Prep Time: 15 min
Total Time: 30 min

Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 20mg; Sodium 350mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 4g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 1/2 cups milk
• 1 1/2 cups water
• 1/4 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

Details

Servings 14
Adapted from bettycrocker.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Bake 15 to 20 minutes.