Water, milk and butter called for on potato mix pouch
1
pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
1
bag (12 oz) broccoli and cheese sauce or broccoli, carrots, cauliflower and cheese sauce
1
jar (6 oz) sliced mushrooms, drained
1
can (2.8 ounces) French-fried onions
Instructions
Step
1
Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
Step
2
Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
Step
3
Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
