| 1 1/2 | cups hot water |
| 1/2 | cup milk |
| 2 | tablespoons butter or margarine |
| 1/2 | package Betty Crocker® four cheese mashed potatoes |
| 3 | cups frozen vegetables, any variety, thawed and drained |
| 1 | can (11 ounces) condensed Cheddar cheese or cream of mushroom soup |
| 1 | can (4 ounces) sliced mushrooms, drained |
| 1 | can (2.8 ounces) French-fried onions |
Serve with...
Herb Popovers
Total Time:
45 min
| 1. | Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside. |
| 2. | Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions. |
| 3. | Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown. |
| Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes. |
|
| Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed. |
|
| Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans. |
Nutrition Information:
470 ( 225 ); 19 g ( 25 g); 30 mg; 1570 mg; 55 g ( 5 g); 12 g 100 %; 16 %; 16 %; 12 % 3 ; 2 ; 4