2 teaspoons butter or margarine
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 or margarine
2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
1 1/2 cups shredded Cheddar cheese (6 oz)
1. 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.
2. 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.
3. 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.
4. Bake uncovered about 30 minutes or until hot.
Makes 14 Servings
Recipe By: bettycrocker.com