Crunchy Onion Potato Bake Recipe

Ingredients

2

cups water

3/4

cup milk

3

tablespoons butter

1

                        pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes

1

can (11 oz) whole kernel corn, drained

1/2

cup shredded Cheddar cheese (2 oz)

3/4

cup French-fried onions (from 2.8 oz can)

Preparation

Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes 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.

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