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“From Betty Crocker. I haven't tried this yet, but I'm posting for safekeeping. Thought it might be good for leftover real mashed potatoes instead of boxed.”
READY IN:
30mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

  • 2 12 cups milk
  • 1 12 cups water
  • 14 cup butter
  • 1 (7 1/4 ounce) box mashed potatoes (recipe calls for Betty Crocker homestyle creamy butter or roasted garlic(or use equivalent leftover )
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 1 cup shredded cheddar cheese
  • 1 (2 7/8 ounce) can French-fried onions

Directions

  1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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.
  3. Spoon 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.
  4. Bake 10 to 15 minutes or until cheese is melted and onions are golden.

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