Simple Southwestern Mashed Potato Cornfetti Casserole #SP5

Official Contest Entry: Simply Potatoes 5Fix. Corn and Mashed potatoes are a marriage made in culinary heaven. With just 5 simple ingredients you can turn that medley into a bold side dish with flavors of corn, mashed potatoes, pablano and red peppers, sour cream and chives that pairs great with steak, pork or chicken. I created this dish due to my family always mixing their corn into the mashed potatoes.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 (24 ounce)  simply potato sour cream and chive mashed potatoes
• 1 (15 1/4ounce) can  whole kernel  Mexican-style corn, with poblano and red peppers, drained
• 1 (14 3/4ounce) can  cream-style corn
• 3⁄4 cup salted butter, divided
• 1 (8 1/2ounce)  cornbread-muffin mix

Directions

1. Preheat oven 350°.
2. Peel the corner of the Sour Cream & Chive Mashed Potatoes package to vent. Place the container in the microwave and heat on HIGH for 3 minutes.
3. Completely remove film and stir.
4. Return the package, uncovered, to the microwave on HIGH for 1 additional minute.
5. Meanwhile, in a mixing bowl, combine drained southwest corn, cream corn, muffin mix and 4 oz melted butter. Stir to combine ingredients.
6. Pour corn mixture into an ungreased 9"x9" rectangular casserole dish. Carefully spread mash potatoes on top of corn mixture (keeping the layer of potatoes on top).
7. Place in preheated oven uncovered and bake 55 min or until a knife inserted near the center comes out clean.
8. Remove from oven, slice remaining butter and evenly distribute on top of casserole. Let stand 10-15 minutes before serving.