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 1/2||cups milk|
|1 1/2||cups water|
|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|
- 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.
- 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.
- 3Bake 10 to 15 minutes or until cheese is melted and onions are golden.