Crunchy Onion Potato Bake

0.0 – 0 reviews • Gluten Free

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

1.) 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 ½ 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.
* Try a new cheese, like a Mexican blend, to add extra flavor.