Title: Corn 'n Cheese Potatoes
Categories: Vegetable
Yield: 6 Servings

1 pk (10-oz) Green Giant Niblets
-frozen corn in butter sauce
1 1/3 c Water
1/2 c Milk
2 tb Margarine or butter
1/4 ts Salt; if desired
1 1/3 c Hungry Jack mashed potatoes
2 oz Shredded cheddar cheese;
-about 1/2 cup

Cook corn as directed on package; keep warm.

Meanwhile, in medium saucepan, combine water, milk, margarine and salt.
Bring to a boil. Remove from heat; add potato flakes and cheese. Using
fork, stir until flakes are moistened. Stir in corn. MICROWAVE DIRECTIONS:

Cook corn as directed on package; keep warm.

Place water, milk, margarine and salt in 4-cup microwave-safe measuring
cup. Microwave on HIGH for 4-1/2 to 5 minutes or until mixture boils. Add
potato flakes and cheese. Using fork, stir until flakes are moistened. Let
stand 1 minute. Stir in corn.

CALORIES: 170 SODIUM: 340G

CHOLESTEROL: 15MG FAT: 8G

CARBOHYDRATE: 20G SAT: 4G

From , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.