Easy Mashed Potato Casserole

• 2 teaspoons butter
• 1 cup chopped green onion
• 1 cup bell pepper, chopped
• 3 cups hot water
• 1 cup half-and-half cream (may sub in whole milk)
• 14 cup butter (1/2 stick) or 14 cup margarine (1/2 stick)
• 1 (7 1/4 ounce) boxbetty crocker instant roasted garlic mashed potatoes (2 pouches)
• 1 12 cups shredded cheddar cheese

1. Heat oven to 350F
2. Spray 2-quart casserole dish with cooking spray.
3. In a nonstick skillet, melt 2 teaspoons butter over medium-high heat.
4. Cook onions and bell pepper in butter 1 minute, stirring occasionally.
5. Remove from heat; set aside.
6. In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat.
7. Stir in both pouches of potatoes (and seasoning) just until moistened.
8. Let stand about 1 minute or until liquid is absorbed.
9. Beat with fork until smooth.
10. Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese.
11. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover.
12. Sprinkle evenly with remaining onion mixture.
13. Top with remaining potatoes; carefully spread to cover.
14. Sprinkle with remaining 3/4 cup cheese.
15. Bake uncovered about 30 minutes or until hot.

butter, green onion, bell pepper, water, cream, butter, garlic mashed potatoes, cheddar cheese

Taken from www.food.com/recipe/easy-mashed-potato-casserole-211165 (may not work)