Easy Mashed Potato Casserole

 

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)

• 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.