Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
Bake 15 to 20 min. or until heated through.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Bake four and freeze four. Or, choose how many you want to bake now and freeze the remaining filled ramekins to have on hand for any emergency last-minute meals.
Assemble recipe as directed; wrap in heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 25 to 30 min. or until heated through, uncovering for the last 10 min.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 28g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.