Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons butter
  • 16 medium green onions, sliced (1 cup)
  • 1 medium yellow or orange bell pepper, chopped (1 cup)
  • 4 cups water
  • 1 1/2 cups half-and-half or whole milk
  • 6 tablespoons butter
  • 2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
  • 1 1/2 cups shredded Cheddar cheese (6 oz)

Instruction

  • 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 2 to 3 minutes, stirring occasionally. Remove from heat; set aside.
  • In 3-quart saucepan, heat water, half-and-half and butter to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
  • Spoon 2 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 2 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.