100% potatoes in a creamy sauce seasoned with naturally flavored cheese, bacon, sour cream and chives.
Potatoes*, Corn Starch, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Salt, Potassium Phosphate, Onion*, Imitation Bacon Bits (Vital Wheat Gluten, Salt, Maltodextrin, Canola Oil, Natural Smoke Flavor, Colored with Caramel Color and Red 40 Lake, Monosodium Glutamate, Citric Acid, Sugar), Ricotta Cheese* (Whey, Milkfat, Lactic Acid, Salt), Whey, Potassium Chloride, Coconut Oil, Cheddar Cheese* (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Natural Flavor, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Citric Acid, Cultured Buttermilk, Buttermilk, Sour Cream* (Cream, Skim Milk, Cultures), Chives*, Bacon Fat, Lactic Acid, Butter (Cream, Salt), Mono and Diglycerides, Color (Annatto Extract, Yellow Lakes 5 & 6), Calcium Lactate, Cooked Bacon ([Cured with Water, Salt, Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrite], Smoke Flavoring), Nonfat Milk, Sugar, Blue Cheese* (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Silicon Dioxide (Anticaking Agent), Yeast Extract, Sodium Phosphate, Hydrolyzed Corn, Soy, and Wheat Protein, Natural Smoke Flavor, Disodium Inosinate. Freshness Preserved by Sodium Bisulfite. *Dried.
You Will Need:1-3/4 cups boiling water3/4 cup milk3 tablespoons butterOven Directions1. Heat oven to 450degF. Stir sauce mix, boiling water, milk and butter with whisk in 1-1/2-quart casserole dish. Stir in potatoes.2. Bake uncovered about 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken). Refrigerate leftovers.Baking Tips:For 2 boxes, double all ingredients; bake in 3-quart casserole dish about 30 minutes.Bake potatoes and roast meat at same time:• 325degF about 60 minutes• 350degF about 50 minutes• 375degF about 45 minutes Microwave Directions1. Stir sauce mix, 2-1/2 cups hot water, 3/4 cup milk, 2 tablespoons butter and potatoes in 3-quart round microwavable casserole dish.2. Microwave uncovered on high 15 to 20 minutes, stirring every 5 minutes, until tender (sauce will thicken). Caution: Hot! Refrigerate leftovers. Stove-Top Directions1. Stir sauce mix, 1-3/4 cups hot water, 3/4 cup milk, 2 tablespoons butter and potatoes in 2-quart saucepan. Heat just to boiling, stirring occasionally.Watch carefully to avoid boilover.2. Reduce heat. Cover; simmer about 15 minutes, stirring often, until tender (sauce will thicken). Refrigerate leftovers.
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