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|about 5 servings per container|
|Serving Size: 0.5 cup as pkgd|
|as pkgd||0.5 cup prepared|
|Amount Per Serving and/or % Daily Value*|
In a rich creamy cheese sauce. Made with 100% real sliced potatoes. Per 1/2 Cup as Packaged: 90 calories; 0 g sat fat (0% DV); 450 mg sodium (19% DV); less than 1 g sugars. See nutrition facts for as prepared information. Add milk and butter. 100% American grown potatoes. Box Tops for Education. For more recipe ideas or questions visit BettyCrocker.com. Questions? Call 1-800-754-3516 Mon-Fri 7:30 am - 5:30 pm CT. Carbohydrate Choices: 1-1/2. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. 100% American grown potatoes. how2recycle.info. For more recipe ideas or questions visit BettyCrocker.com. Questions? Call 1-800-754-3516 Mon-Fri 7:30 am - 5:30 pm CT. Carbohydrate Choices: 1-1/2. Partially produced with genetic engineering. Learn more at Ask.GeneralMils.com. 100% recycled paperboard. how2recycle.info.
Potatoes (Dried), Corn Starch, Maltodextrin, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Onion (Dried), Potassium Phosphate, Ricotta Cheese (Whey, Milkfat, Lactic Acid, Salt), Potassium Chloride, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Contains Less than 0.5% of: Garlic (Dried), Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Monosodium Glutamate, Sodium Citrate, Lactic Acid, Calcium Lactate, Mono and Diglycerides, Nonfat Milk, Yeast Extract, Sodium Phosphate, Whey, Natural Flavor, Color (Yellow Lakes 5 & 6), Blue Cheese (Dried) (Milk, Salt, Cheese Cultures, Enzymes), Silicon Dioxide (Anticaking Agent), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Spice, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Freshness Preserved by Sodium Bisulfite.
Contains wheat and milk; may contain soy ingredients.
You will need: 2 cups boiling water; 1/2 cup milk; 2 tablespoons butter. Oven Directions: 1. Heat oven to 450 degrees F. 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: 325 degrees F about 60 minutes; 350 degrees F about 50 minutes; 375 degrees F about 45 minutes. Stove-Top Directions: 1. Stir Sauce Mix, 2 cups hot water, 1/2 cup milk, 2 tablespoons butter and potatoes in 2-quart saucepan. Heat just to boiling, stirring occasionally. Watch carefully to avoid boil over. 2. Reduce heat. Cover; simmer about 15 minutes, stirring often, until tender (sauce will thicken). Refrigerate leftovers. Microwave Directions: 1. Stir Sauce Mix, 2-3/4 cups hot water, 1/2 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.
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