3 tbsp. butter
1 sm. onion, chopped (about 1/4 c.)
1 pkg. Betty Crocker Sour Cream 'N Chive Potatoes
2 c. hot water
3 c. milk
1 can (16 oz.) whole kernel corn
1/2 tsp. salt
3 or 4 drops red pepper sauce

Heat butter in 3 quart saucepan until melted. Cook and stir onion in butter until tender. Stir in potatoes, sauce mix, water and milk. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, 20-25 minutes. Stir in corn (with liquid). Salt and pepper sauce. Simmer uncovered 5 minutes longer. 6-8 servings.

P.S. I double the recipe - good heated next day.