Crunchy Onion Potato Bake
Potluck potatoes for a crowd!
Topped with crunchy onions and layered with cheese, this dish is ready in just 30 minutes.
Prep Time: 15 min
Total Time: 30 min
Makes: 14 servings (1/2 cup each)
2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
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
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. 2. 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. 3. Bake 10 to 15 minutes or until cheese is melted and onions are golden.
High Altitude (3500-6500 ft): Bake 15 to 20 minutes
Nails
did not
hold Jesus
to the cross...
love did.
Sounds delicious! Makes me wish I were bringing a side dish for Easter!
ReplyDeleteI was visiting around blogland today and a came across your lovely blog. I have enjoyed looking at your photo's and find you to be a very talented at photography.One of my hobbies is driving around looking for old homesteads to explore and photograph.Your recipe sounds yummy and easy to make. I am now a follower and will be back to spend a little more time reading your blog. Easter Blessings. Dee
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