Crunchy Onion Potato Bake
Recipe from Betty Crocker

Potluck potatoes for a crowd! Topped with crunchy onions and layered with cheese, this dish is ready in just 30 minutes.


Crunchy Onion Potato Bake

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Servings: 14 servings (1/2 cup each)
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Potatoes, Scalloped Potatoes
 
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Ingredients
  • 2 1/2  cups
    milk
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  • 1 1/2  cups
    water
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  • 1/4  cup
    butter
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  • 1  box
    Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes (7.2 ounces)
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  • 1  can
    Green Giant® whole kernel corn, drained (15.25 ounces)
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  • 1  cup
    shredded Cheddar cheese (4 ounces)
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  • 1  can
    French-fried onions (2.8 ounces)
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Directions
1.
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine 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.
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.

Tip:
High Altitude (3500-6500 ft): Bake 15 to 20 minutes.
Nutrition information
Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 20mg; Sodium 350mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 4g); Protein 5g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 2%. Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat. 2 fat Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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