Potato (Dry), Corn Starch, Modified Corn Starch, Salt, Whey, contains 2% or less of: Natural Cheddar Cheese Flavor, Natural Blue Cheese Flavor, Onion Powder, Garlic Powder, Parsley Flakes, Spice, Maltodextrin, Corn Syrup Solids, Disodium Phosphate, Disodium Inosinate, Disodium Guanylate, Soy Lecithin, Monoglycerides, Yellow 5 Lake, Yellow 6 Lake, Freshness Preserved With: Sodium Bisulfite, Citric Acid, and BHA.
You will need: For oven, microwave, and stove-top Water (cups) - margarine (tbsp.) (or butter) - milk (cups). 2 1/2 - 2 - 3/4**. **Except microwave use 1 1/4. Traditional oven directions: Heat oven to 450 degrees F. Combine potato slices, sauce mix, boiling water and margarine into a 2-quart casserole dish. Stir in milk. Bake uncovered for 25 minutes or until potatoes are tender and lightly browned. Let stand about 10 minutes prior to serving. Microwave directions: Combine potato slices, water and margarine in a 2-quart microwave-safe casserole dish. Microwave on high for 10 minutes* or until potatoes are just tender. Stir in milk and sauce mix, mixing well. Microwave on high for 5 minutes* or until potatoes are tender. Let stand 5-10 minutes prior to serving. *Microwaves will vary. Instructions are for 1100 watt microwave. Caution: dish and potatoes in microwave will be very hot and steam will be present. Handle dish with care. Stove-top directions: Combine potato slices, sauce mix, water, milk and margarine in a 3-quart saucepan. Heat just to boiling, stirring occasionally. Reduce heat and cover. Simmer for 15 minutes, stirring occasionally, until potatoes are tender and sauce has thickened. Let stand for 5 minutes prior to serving. Double recipe: Follow traditional oven directions using 2 boxes and doubling all ingredients. Bake as directed in a 13"x 9" baking dish or roasting pan. (Remember to refrigerate any leftovers). Store in a cool, dry place.
Always refer to the actual package for the most accurate information