Heat oven to 400\u00b0F.
Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
Stir in beef and 3/4 cup cheese.
Add 1 T each finely chopped red and green bell pepper (optional).
Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
Let stand a few minutes. Serve with tortilla chips and sour cream.
Yum!
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Brown ground beef with onion, salt and pepper.
Cook Betty Crocker Noodles Romanoff.
Combine ground beef, noodles, soup and milk in 9 x 13-inch pan.
Bake at 350\u00b0 for 30 minutes.
The last 5 minutes, add shredded cheese.
Brown ground turkey. Meanwhile, chop the vegetables. Drain fat off meat. Rinse very well. Break into small peices.
Spray glass casserole dish with nonstick spray. Mix potato mix according to directions (milk, boiling water, margerine, potatoes and cheese mix). Add vegetables and ground turkey.
Bake at 400 for 20 minutes. I covered mine for the first 15 minutes (but I had company so I was making a double batch). Add cheese in last 5 minutes, stir.
Let sit before serving for 5 minutes so sauce will thicken.
Brown meat in shortening.
Add seasonings and tomatoes. Simmer 15 minutes.
Add beans and pour in casserole dish.
Top with corn bread mix.
Bake at 425\u00b0 for 20 minutes.
Saute margarine, onion and bell pepper.
Add corn, egg, salt, pepper, rice and sugar.
Pour into casserole dish.
Top with grated cheese.
Bake for 30 minutes at 325\u00b0.
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Use only Betty Crocker Potato Buds. Make only 1
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
Serve warm.
Note: This recipe doubles very well. Every time
Preeat oven to 375\u00b0F. Coat 2 mini-muffin pans with cooking spray.
Prepare cornbread mix according to package directions, adding mustard, corn and chipotle powder. Spoon 1 1/2 tbsp batter into each mini muffin well. Insert 1 piece of chicken hot dog into the center of each muffin. Bake for 8-10 mins, or until a skewer inserted in the center comes out clean. Let cool. Serve at room temperature.
Mix up dried potatoes and all other ingredients in a casserole dish. Add liquids according to package directions (usually milk and hot water). I like to use skim milk.
Bake in the oven according to package directions.
Enjoy!
Heat margarine in saucepan until melted.
Stir in onion and cook until tender.
Stir in package potatoes with sauce mix, water and milk.
Heat to boiling, stir frequently.
Reduce heat, cover and simmer, stirring frequently, until potatoes are tender (20 to 25 minutes).
Stir in corn with liquid, salt, pepper and red pepper sauce.
Simmer, uncovered, for 5 minutes more.
Recipe can be doubled, just as good the next day reheated.
Soak potatoes in hot water for 15 minutes.
Drain.
Mix sour cream, soup and cheese with potatoes.
Put in buttered casserole dish.
Top with butter and crushed corn flakes.
Bake at 325\u00b0 for 30 to 35 minutes.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
ookie mix
1 pouch Betty Crocker(R) peanut butter cookie mix
Heat oven to 400\u00b0. Mix potatoes, sauce mix, water, corn and milk in ungreased 2-quart casserole. Stir in beef and 3/4 cup cheese. Bake, uncovered, 30 to 35 minutes or until top is golden brown. Sprinkle with remaining cheese. Let stand a few minutes.