Crunchy Onion Potato Bake

I got this recipe from the 2010 Betty Crocker “Let’s Bake a Moment” calendar. They are super easy to make and amazingly delicious. The recipe calls for adding a can of corn to the potatoes, which I left out – I thought these potatoes could stand on their own – and they did! I can see how the corn might add some texture, although the French-fried onions do this nicely too, so maybe I’ll try it with the corn added sometime. These potatoes would be especially good with steak or roast beef, and a tossed salad on the side. Here is the recipe ~

Crunchy Onion Potato Bake

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

~ Heat oven to 350 degrees. Spray 13 x 9 inch (3 qt.) glass baking dish with cooking spray. In 3 qt. saucepan, heat milk, water, and butter 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.

~ 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.

~ Bake 10 to 15 minutes or until cheese is melted and onions are golden.

If you prefer, add sour cream and chives for even more flavor. Maybe even some bacon or different types of cheeses – oh, the possibilities . . .

Have a nice day!

Blessings,
Nancy

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