SCALLOPED POTATOES WITH CORN

Scalloped Potatoes with Corn image

Sure to become a holiday staple, this delicious side combines two family favorites - scalloped potatoes and corn.

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 9

Number Of Ingredients 8

Ingredients

2 boxes Betty Crocker™ scalloped potatoes
2 cups frozen whole kernel sweet corn
1/4 cup grated Parmesan cheese
3 3/4 cups water
2 cups half-and-half
1 1/2 cups Progresso™ plain panko crispy bread crumbs
1/4 cup butter, melted
2 teaspoons chopped fresh rosemary leaves, if desired

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 330, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 5 g, TransFat 0 g