100% real scalloped casserole potatoes in a creamy sauce with cheesy cheddar, roman, and parmesan.
Potatoes*, Maltodextrin, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Onion*, Modified Corn Starch, Potassium Phosphate, Romano Cheese* (Made from Cow's Milk, Cheese Cultures, Salt, Enzymes), Ricotta Cheese* (Whey, Milkfat, Lactic Acid, Salt), Parmesan Cheese* (Milk, Cheese Cultures, Salt, Enzymes). Contains Less than 0.5% of: Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Garlic*, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Sodium Citrate, Mono and Diglycerides, Lactic Acid, Calcium Lactate, Nonfat Milk, Sodium Phosphate, Citric Acid, Whey, Color (Yellow Lakes 5 & 6), Blue Cheese* (Milk, Salt, Cheese Cultures, Enzymes), Yeast Extract, Natural Flavor, Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Silicon Dioxide (Anticaking Agent), Spice, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes). Freshness Preserved by Sodium Bisulfite. *Dried.
You Will Need:2 cups boiling water2/3 cup milk1 tablespoon 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). Stir before serving. 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:â€¢ 325degF about 60 minutesâ€¢ 350degF about 50 minutesâ€¢ 375degF about 45 minutes Stove Top Directions1. Stir Sauce Mix, 2 cups hot water, 2/3 cup milk, 1 tablespoon 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 frequently, until tender (sauce will thicken). Refrigerate leftovers. Microwave Directions1. Stir Sauce Mix, 2-1/2 cups hot water, 2/3 cup milk, 1 tablespoon 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 as it stands). Caution: Hot! Refrigerate leftovers.
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