Ready in 25 minutes. Only 100% Russet Potatoes and the finest ingredients are blended to make these flavorful Julienne Potatoes. • Made with 100% Real Potatoes Ingredients: Potatoes (Dried) (Freshness Protected by Sodium Bisulfite), Maltodextrin (from Corn), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Modified Cornstarch, Dipotassium Phosphate, Ricotta Cheese (Whey [from Milk], Milkfat, Lactic Acid, Salt), Onion (Dried), Potassium Chloride, Cheddar and Blue Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Sodium Citrate, Lactic Acid, Natural Flavors, Yeast Extract, Citric Acid, Calcium Lactate, Yellow 5 Lake, Disodium Inosinate and Disodium Guanylate, Spice, Yellow 6 Lake. Directions: Bake: Oven Directions: 1. Pre-heat oven to 450 degrees F. 2. In a 12-quart casserole, stir together potatoes, sauce mix, 2 cups boiling water, 2 cup milk and 2 tablespoons margarine or butter. 3. Bake uncovered about 20-25 minutes or until top is light golden brown and potatoes are tender. 4. Remove from oven and let stand about 5 minutes. (Sauce will thicken as it stands). Stovetop Directions: 1. In a 2-quart saucepan, combine potatoes and sauce mix with 1 2/3 cups hot water, 1 cup milk and 2 tablespoons margarine or butter. 2. Bring to a boil over high heat, stirring occasionally. 3. Reduce heat; cover and simmer 16 to 18 minutes, stirring occasionally, until potatoes are tender and sauce is as thick as desired. (Sauce will thicken slightly as it stands). Microwave: Microwave Directions: 1. In a 2-quart microwaveable casserole, stir together potatoes, sauce mix, 1 2/3 cups hot water, 1 cup milk and 2 tablespoons margarine or butter. 2. Microwave on high 10 to 17 minutes (Because microwaves cook differently, times are approximate.), stirring every 5 minutes, until potatoes are tender. 3. Remove from microwave and let stand for about 5 minutes. (Potatoes will continue to soften and sauce will thicken as it stands). Warnings: Contains: milk, wheat.
