| 2 | teaspoons butter or margarine |
| 16 | medium green onions, sliced (1 cup) |
| 1 | medium yellow or orange bell pepper, chopped (1 cup) |
| 3 | cups hot water |
| 1 | cup half-and-half or whole milk |
| 1/4 | cup butter or margarine |
| 1 | package (7.2 oz) Betty Crocker® roasted garlic mashed potatoes (2 pouches) |
| 1 1/2 | cups shredded Cheddar cheese (6 oz) |
Serve with...
Tex-Mex Meat Loaf
Total Time:
1 hour 10 min
| 1. | Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside. |
| 2. | In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth. |
| 3. | Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese. |
| 4. | Bake uncovered about 30 minutes or until hot. |
| In step 3, do not sprinkle with remaining 3/4 cup cheese. In step 4, bake 35 minutes; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and casserole is hot. |
|
| Make the potatoes up to 24 hours ahead of time, following directions through step 3, then cover and refrigerate up to 24 hours. Bake about 45 minutes or until hot. |
|
| Half-and-half is what makes these potatoes so rich and creamy. If you don't have it on hand, though, you can use milk for a less creamy version. |
Nutrition Information:
290 ( 170); 19g ( 11g, 1g); 50mg; 530mg; 22g ( 1g, 4g); 9g 15%; 30%; 15%; 4% 1 1/2 ; 0 ; 0 ; 1/2 ; 3 1 1/2