Title: Corn 'n cheese potatoes
 Categories: Vegetable
      Yield: 6 Servings
 
      1 pk (10-oz) Green Giant Niblets
           -frozen corn in butter sauce
  1 1/3 c  Water
    1/2 c  Milk
      2 tb Margarine or butter
    1/4 ts Salt; if desired
  1 1/3 c  Hungry Jack mashed potatoes
      2 oz Shredded cheddar cheese;
           -about 1/2 cup
 
   Cook corn as directed on package; keep warm.
  
   Meanwhile, in medium saucepan, combine water, milk, margarine and
  salt. Bring to a boil. Remove from heat; add potato flakes and
  cheese. Using fork, stir until flakes are moistened. Stir in corn.
  MICROWAVE DIRECTIONS:
  
   Cook corn as directed on package; keep warm.
  
   Place water, milk, margarine and salt in 4-cup microwave-safe
  measuring cup. Microwave on HIGH for 4-1/2 to 5 minutes or until
  mixture boils. Add potato flakes and cheese. Using fork, stir until
  flakes are moistened. Let stand 1 minute. Stir in corn.
  
  CALORIES: 170     SODIUM: 340G
  
  CHOLESTEROL: 15MG    FAT: 8G
  
  CARBOHYDRATE: 20G    SAT: 4G
  
  From , a Pillsbury Classic Cookbook.  Downloaded