 Cheesy Baked Potatoes
Makes 10 servings
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Ingredients
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1
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package (32 ounces) frozen hash brown potatoes, divided
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2
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cups milk
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1
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package (1.3 ounces) rosy-colored Parmesan pasta sauce mix
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2
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cups (8 ounces) shredded Cheddar-Monterey Jack cheese, divided
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1/4
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cup French's® Honey Dijon Mustard
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3
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green onions, chopped
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Prep Time
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15 minutes
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Cook Time
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50 minutes
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1. Preheat oven to 400°F. Spray 13×9×2-inch baking dish with nonstick cooking spray. Sprinkle half of potatoes in baking dish.
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2. Combine milk and sauce mix in medium saucepan. Bring to a boil. Reduce heat; cook 4 minutes or until slightly thickened, stirring often. Remove from heat. Add 1 cup cheese, mustard and green onions; stir until cheese melts. Pour half of sauce over potatoes. Repeat layers with remaining potatoes and sauce. Cover tightly with foil.
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3. Bake 50 minutes or until center is heated through. Uncover; stir. Top with remaining cheese.
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TIP
Casserole may be baked in disposable foil pan. To reheat: cover and place on grill over low heat until heated through.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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