| 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 |
| 1. | 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. |
| Bake 15 to 20 minutes. |
|
| Try a new cheese, like a Mexican blend, to add extra flavor. |
Nutrition Information:
180 ( 90); 10g ( 5g, 1g); 20mg; 350mg; 16g ( 1g, 4g); 5g 6%; 0%; 10%; 2% 1 ; 0 ; 0 ; 2 1