1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes
2 cups hot water
1 1/3 cups milk
1/4 cup butter
1 container (18 or 20 ounces) refrigerated shredded beef or pork with barbecue sauce
1 1/2 cups shredded Cheddar cheese (6 ounces)
1cup (from 2.8-ounce can) French-fried onions
Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.
Recipe shared from: http://www.bettycrocker.com/recipes/barbecue-beef-and-potato-bake/f53290b9-e263-45e1-aa40-afabac830bbf