Back Of The Box - Side Dish Recipes

Creamy Salsa Potatoes

4 cups water
1 cup milk
1/4 cup margarine or butter
2 boxes (4.9 oz each) Betty Crocker scalloped potatoes
3/4 cup Old El Paso Thick ‘n Chunky salsa
1/2 cup sour cream
1 can (4.5 oz) Old El Paso chopped green chiles
1/2 cup shredded Cheddar cheese (2 oz)
2 tablespoons chopped fresh cilantro, if desired

Heat oven to 400°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix.

Stir in salsa, sour cream, chiles and cheese until well blended. Spoon potato mixture into dish. Bake 30 to 35 minutes or until potatoes are tender. Sprinkle with cilantro. Makes 16 servings

Crunchy Onion Potato Bake

2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) Betty Crocker homestyle creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) Green Giant whole kernel corn, drained
1 cup shredded Cheddar cheese (4 oz)
1 can (2.8 oz) French-fried onions

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.

Spoon half of potato mixture into dish. Sprinkle with 1/2 each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions. Bake 10 to 15 minutes or until cheese is melted and onions are golden. Makes 14 servings

Easy Vegetable Stuffing

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups Green Giant Valley Fresh Steamers frozen broccoli cuts
1 cup Green Giant Valley Fresh Steamers frozen Niblets corn
1 3/4 cups Progresso chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

Heat oven to 350°. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.

Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish. Cover with foil; bake 25 to 30 minutes or until thoroughly heated. Makes 8 servings

Family-Favorite Julienne Potatoes

2 boxes (4.6 oz each) Betty Crocker julienne potatoes
3 cups boiling water
1 1/2 cups sour cream
1 cup milk
1/4 cup margarine or butter, cut up
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
1/2 cup shredded Cheddar cheese

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions.

Spoon into baking dish. Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving. Makes 12 servings

Asparagus Bundles

Topping
1/4 cup Progresso Italian style panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese

Asparagus
1 teaspoon salt
1 large bunch (about 1 lb) fresh asparagus, trimmed to even lengths
Unsalted butter for greasing baking dish
2 tablespoons extra-virgin olive oil
Additional gray salt and freshly ground black pepper
8 thin slices prosciutto (4 oz)

Heat oven to 400º. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well. In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add asparagus. Heat to boiling; reduce heat. Simmer about 4 minutes or until crisp-tender; drain.

Butter shallow baking dish. Toss cooled asparagus with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide asparagus into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other.

Top with 1 asparagus bundle and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and asparagus. Flatten tops of bundles slightly; sprinkle with topping. Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately. Makes 4 servings

Four-Cheese Mashed Potato Casserole

5 lb white potatoes, peeled, cut into 1-inch pieces (about 14 cups)
3 oz cream cheese (Neufchâtel), softened
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup shredded Parmesan cheese
1 cup plain yogurt (from 2-lb container)
1 teaspoon garlic salt
1/4 teaspoon paprika
1 teaspoon chopped fresh chives, if desired

In 6-quart saucepan or Dutch oven, place potatoes. Add enough water to cover potatoes; heat to boiling over high heat. Reduce heat to medium; cook uncovered 15 to 18 minutes or until tender.

Meanwhile, in large bowl, beat cream cheese, blue cheese, Cheddar cheese and Parmesan cheese with electric mixer on low speed until smooth. Beat in yogurt and garlic salt.

Heat oven to 350°. Drain potatoes. Mash in saucepan with potato masher or electric mixer on low speed. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too stiff, stir in milk, 1 tablespoon at a time, until desired consistency.

Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives. Makes 12 servings

Mashed Potato Gratin

Unsalted butter for greasing casserole
2 1/2 cups Progresso chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso Italian style panko crispy bread crumbs

Heat oven to 375º. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.

Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.

Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown. Makes 8 servings

Cheesy Green Bean Casserole

1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup shredded Cheddar cheese blend
1 teaspoon soy sauce
1 bag (12 oz) cut green beans, thawed, drained
1 small red bell pepper, chopped
1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Heat oven to 350°. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.

Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions. Bake uncovered about 5 minutes longer or until onions are brown and crisp. Makes 8 servings

Baby Peas with Bacon and Almonds

3 1/2 cups frozen sweet peas (from two 12-oz bags)
2 slices bacon, chopped
2 tablespoons finely chopped onion
1/4 cup slivered almonds
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash pepper

Cook peas as directed on bag; drain. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.

Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss. Makes 6 servings

Green Bean Bundles

Topping
1/4 cup Italian style panko crispy bread crumbs
Pinch gray salt
Freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon freshly grated lemon peel
1 tablespoon freshly grated Parmesan cheese

Green Beans
1 teaspoon salt
3/4 lb fresh green beans, trimmed
Unsalted butter for greasing baking dish
2 tablespoons extra-virgin olive oil
Additional gray salt and freshly ground black pepper
8 thin slices prosciutto

Heat oven to 400º. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel and cheese; toss well. In 3-quart saucepan, heat 4 cups water and 1 teaspoon salt to boiling. Add green beans. Heat to boiling; reduce heat. Simmer 5 to 6 minutes or until crisp-tender; drain.

Butter shallow baking dish. Toss cooled green beans with 2 tablespoons olive oil; sprinkle with salt and pepper. Divide green beans into 4 equal bundles. On work surface, arrange 2 slices of the prosciutto so they slightly overlap each other.

Top with 1 bundle of green beans and roll up carefully in prosciutto. Place in baking dish. Repeat with remaining prosciutto and green beans. Flatten tops of bundles slightly; sprinkle with topping. Bake about 10 minutes or until thoroughly heated and crisp. Serve immediately. Makes 4 servings

Savory Mashed Potato Pie

Pie
1 refrigerated pie crust (from 15-oz box), softened as directed on box
2 cups water
3 tablespoons butter or margarine
1/2 teaspoon salt, if desired
1/2 teaspoon garlic powder
1/8 teaspoon white pepper
2 1/2 cups Hungry Jack mashed potato flakes
1/2 cup sour cream
1/4 cup real bacon bits, or 4 slices bacon, cooked, crumbled
1/2 cup thinly sliced green onions (about 8 medium)
1 cup shredded Cheddar cheese (4 oz)
2 small tomatoes, thinly sliced
1 tablespoon olive or vegetable oil
Garnish
2 tablespoons thinly sliced green onions (2 medium)
1/2 cup sour cream

Heat oven to 450°. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.

Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.

Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.

Reduce oven temperature to 400°; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream. Makes 6 servings

Skillet Slaw

Slaw
2 tablespoons oil
3 cups finely shredded cabbage
1/2 cup sliced green onions
1/2 cup grated carrot
1/2 cup grated peeled sweet potato
1 (11-oz.) can Super Sweet Yellow and White Corn, drained
2 tablespoons honey
2 tablespoons cider vinegar
1/4 cup coconut, toasted
1/4 cup dry-roasted peanuts
Hot pepper sauce
Salt
Pepper

Garnish:
Paprika
Cabbage leaves
Chow mein noodles
Golden raisins

Heat oil in large skillet over medium-high heat until hot. Add cabbage, onions, carrot, sweet potato and corn; cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.

Add honey and vinegar; mix well. Stir in coconut and peanuts. Season to taste with hot pepper sauce, salt and pepper. Sprinkle serving platter with paprika. Arrange cabbage leaves on platter. Spoon slaw onto cabbage leaves. Top with chow mein noodles and golden raisins. Makes 6 servings