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15 minutes
30 minutes
- 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)
- Preheat oven to 350°F and lightly coat a 1 1/2-quart glass baking dish with cooking spray. In a 2-quart saucepan, bring milk, water, and butter to a boil. Add potatoes and let sit for 1 minute. Mash with a fork until smooth, then mix in corn.
- Spread half of the potato mixture in the dish, then add half of the cheese and onions. Layer the remaining potatoes on top, and finish by sprinkling the remaining cheese and onions over the dish.
- Bake until the cheese is gooey and the onions are caramelized, about 10 to 15 minutes.
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