Prep 15 mins
Cook 45 mins
I bought some of the roasted garlic potatoes at the salvage store and got a great price on them. However, when I made the first two packages, I had to figure out how to jazz them up. I found this recipe online and even though sometimes leave out the bell pepper (I freeze the ones my pop grows in the garden because I'm usually the only one who uses them), this casserole is delicious either way. I have also used a regular onion in place of the green onion and added have considered adding bacon. This inexpensive dish is also great for a potluck.
- 2 teaspoons butter
- 1 cup chopped green onion
- 1 cup bell pepper, chopped
- 3 cups hot water
- 1 cup half-and-half cream (may sub in whole milk)
- 1⁄4 cup butter (1/2 stick) or 1⁄4 cup margarine (1/2 stick)
- 1 (7 1/4 ounce) boxbetty crocker instant roasted garlic mashed potatoes (2 pouches)
- 1 1⁄2 cups shredded cheddar cheese
- Heat oven to 350°F
- Spray 2-quart casserole dish with cooking spray.
- In a 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.