2 1/2 C milk
1 1/2 C water
1/4 C butter
1 box mashed potatoes (recipe suggests creamy butter or roasted garlic)
1 can (15.25 oz) corn, drained
1 C shredded cheddar cheese
1 can (2.8 oz) French Fried onions
Heat oven to 350F. Spray 13x9 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 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 these cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
Bake 10-15 minutes or until cheese is melted and onions are golden.
I haven't made this; but I don't use instant mashed potatoes. I'd modify this recipe to use real potatoes.
from Betty Crocker recipe calendar
recommend
Facebook
Twitter
bookmark 
print
Comments: 7