Thursday 14 March 2013

Cheesy Mashed Potato Casserole

A great way of using boxed mashed potato mix. Thank you Holiday Cottage


2 teaspoons butter or margarine
8 medium green onions, sliced (1/2 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 box (7.2 oz) roasted garlic mashed potato mix (2 pouches)
1 1/2 cups shredded Cheddar cheese (6 oz)

  • 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.
  • 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.
  • 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.
  • Bake uncovered about 30 minutes or until hot.

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