Cheesy Mashed Potato Casserole

By joejudy

Ingredients

• 1 1 to 350°F. 2-quart to 350°F. Spray 2-quart casserole with cooking spray.
• 2 2 10-inch 2 1 nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
• 3 3 2-quart 1/4 to 1 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.
• 5 5 30 Bake uncovered about 30 minutes or until hot.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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box (7.2 oz) roasted garlic mashed potato mix (2 pouches)

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.

In 2-quart 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 half 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.

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Make this casserole up to 24 hours ahead of time; cover and refrigerate. You'll need to increase the bake time by about 15 minutes.

Substitute Colby or Colby-Monterey Jack cheese blend for the Cheddar, if you like.

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