Tuesday, June 28, 2011

Crunchy Onion Potato Bake

One of the things I love about the beach house in the Keys is that it has a kitchen filled with everything needed to cook.  We don't go out to eat and bring tons of food down with us each year.  My job this year was sides.  I picked this one because of it's ingredients.  I didn't want to spend the time making mashed potatoes while on vacation, but wanted a potato recipe.  This Betty Crocker  recipe was not only perfect because I didn't have to spend tons of time mashing potatoes but the ingredients were easy to tote down to the Keys.  If I were to make this at home, I would definitely use fresh potatoes instead.  Enjoy!

2 1/2cups milk
1 1/2cups water
1/4cup butter
1box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1can (15.25 oz) Green Giant® whole kernel corn, drained
1cup shredded Cheddar cheese (4 oz)
1can (2.8 oz) French-fried onions

  1. 1Heat 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. 2Spoon 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. 3Bake 10 to 15 minutes or until cheese is melted and onions are golden.

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