Simple Southwestern Mashed Potato Cornfetti Casserole #Sp5

• 1 (24 ounce) simply potato sour cream and chive mashed potatoes
• 1 (15 1/4 ounce) can whole kernel Mexican-style corn, with poblano and red peppers, drained
• 1 (14 3/4 ounce) can cream-style corn
• 3/4 cup salted butter, divided
• 1 (8 1/2 ounce) cornbread-muffin mix

1. Preheat oven 350u0b0.
2. Peel the corner of the Sour Cream & Chive Mashed Potatoes package to vent. Place the container in the microwave and heat on HIGH for 3 minutes.
3. Completely remove film and stir.
4. Return the package, uncovered, to the microwave on HIGH for 1 additional minute.
5. Meanwhile, in a mixing bowl, combine drained southwest corn, cream corn, muffin mix and 4 oz melted butter. Stir to combine ingredients.
6. Pour corn mixture into an ungreased 9"x9" rectangular casserole dish. Carefully spread mash potatoes on top of corn mixture (keeping the layer of potatoes on top).
7. Place in preheated oven uncovered and bake 55 min or until a knife inserted near the center comes out clean.
8. Remove from oven, slice remaining butter and evenly distribute on top of casserole. Let stand 10-15 minutes before serving.

sour cream, whole kernel mexican, creamstyle, butter, cornbreadmuffin

Taken from www.food.com/recipe/simple-southwestern-mashed-potato-cornfetti-casserole-sp5-515126 (may not work)