Scalloped Potatoes With Corn Recipe

Ingredients

2

                        boxes Betty Crocker™ scalloped potatoes

2

cups frozen whole kernel sweet corn

1/4

cup grated Parmesan cheese

3 3/4

cups water

2

cups half-and-half

1 1/2

cups Progresso™ plain panko crispy bread crumbs

1/4

cup butter, melted

2

teaspoons chopped fresh rosemary leaves, if desired

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.

In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.

Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

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