Monday, January 18, 2010

Crunchy Onion Potato Bake

2½ cups milk
1½ cups water
¼ cup butter
1 box homestule creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn, drained
1 cup shredded Cheddar cheese
1 can french fried onions

Heat oven to 375°F
Spray 13x9 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.
Spoon half of potato mixture into dish. Sprinkle with ½ each of cheese and onions. Top with remaining potatoes sprinkle with remaining cheese and onions.
Bake 10 to 15 minutes or until cheese is melted and onions are golden.

High Altitude: Bake 15 to 20 minutes.

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