Betty Crocker Julienne Potatoes

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Betty Crocker Julienne PotatoesPotatoes,, Maltodextrin, Corn Starch, Enriched Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Modified Corn Starch, Potassium Phosphate, Onion,, Monosodium Glutamate, Ricotta Cheese, (Whey, Milkfat, Lactic Acid, Salt), Potassium Chloride. Contains less than 0. 5% of: Cheddar Cheese, (Milk, Cheese Cultures, Salt, Enzymes), Vegetable Oil (Canola Soybean and/or Sunflower Oil), Whey, Wheat Starch, Sodium Citrate, Natural Flavor, Lactic Acid, Soy Flour, Citric Acid, Calcium Lactate, Mono and Diglycerides, Nonfat Milk, Silicon Dioxide (Anticaking Agent), Sodium Phosphate, Blue Cheese, (Milk, Salt, Cheese Cultures, Enzymes), Yeast Extract, Color (Yellow Lakes 5 & 6, Beta Carotene), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Spice, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Disodium Inosinate and Guanylate. Freshness Preserved by Sodium Bisulfite.,Dried.Betty Crocker Julienne. Combined with the perfect blend of cheeses. Made with 100% real potatoes. Per 1/3 cup as packaged. 80 calories. 0g sat fat 0% DV. 470mg sodium 20% DV. 1g sugars. See nutrition facts for as prepared information. Add milk and butter. Directions Stove-top directions:1. Stir sauce mix, 2 1/4 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 boilover.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.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 20 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 25 minutes.Bake potatoes and roast meat at same time:325 degrees F about 55 minutes.350 degrees F about 45 minutes.375 degrees F about 40 minutes. Warnings Contains wheat, milk and soy ingredients.

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