Crunchy Onion Potato Bake

Name: Crunchy Onion Potato Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 serving(s)
Ingredients: 2 1/2 cups milk; 1 1/2 cups water; 1/4 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

Submitted by under12parsecs

"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."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 14

ingredients

2 ¹⁄₂ cups milk
1 ¹⁄₂ cups water
¹⁄₄ 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

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