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Crunchy Onion Potato Bake

Crunchy Onion Potato Bake
  • Prep 15 min
  • Total 30 min
  • Servings 8
Potluck potatoes for a crowd! Topped with crunchy onions and layered with cheese, this dish is ready in just 30 minutes.
Updated October 13, 2016

Ingredients

  • 2 cups water
  • 3/4 cup milk
  • 3 tablespoons butter
  • 1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter or roasted garlic mashed potatoes
  • 1 can (11 oz) whole kernel corn, drained
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 3/4 cup French-fried onions (from 2.8 oz can)

Steps

  • 1
    Heat oven to 350°F. Spray 1 1/2-quart glass baking dish with cooking spray. In 2-quart saucepan, heat milk, water and butter to boiling. Stir in potatoes 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.

  • Try a new cheese, like a Mexican blend, to add extra flavor.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
450mg
19%
Potassium
250mg
7%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
7%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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