Betty Crocker Cheesy Hash Brown Potatoes

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Betty Crocker Hashbrown CheesyPotatoes,, Salt, Modified Tapioca Starch, Enriched Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Maltodextrin, Sour Cream, (Cream, Skim Milk, Cultures), Modified Corn Starch, Cheddar Cheese, (Milk, Cheese Cultures, Salt, Enzymes), Onion,, Dextrose, Potassium Phosphate, Sunflower Oil, Natural and Artificial Flavor, Whey, Monosodium Glutamate, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Mono and Diglycerides, Buttermilk, Calcium Stearoyl-2-Lactylate, Wheat Starch, Garlic,, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Soy Flour, Calcium Lactate, Enzyme Modified Cream, Silicon Dioxide (Anticaking Agent), Sodium Phosphate, Nonfat Milk, Yeast Extract, Color (Yellow Lakes 5 & 6, Beta Carotene), Lactose, Blue Cheese, (Milk, Salt, Cheese Cultures, Enzymes), Citric Acid, Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Soy Lecithin, Spice, Disodium Inosinate and Guanylate. Freshness Preserved by Sodium Metabisulfite and BHT.,Dried.Betty Crocker Cheesy Hashbrown. New! Made with 100% real potatoes. Combined with the perfect blend of natural cheddar cheese and sour cream flavors. Add milk and butter. Directions You will need:2 1/4 cups boiling water.1/3 cup milk.2 tablespoons butter or margarine.1. Oven directions: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 25 to 30 minutes or until top is golden brown and potatoes are tender (sauce will thicken as it stands) . Stir before serving. Refrigerate leftovers.Baking tips:For 2 boxes, double all ingredients; bake in 3-quart casserole dish about 32 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, 1/3 cup milk, 2 tablespoons butter or margarine and potatoes in 2-quart saucepan. Heat just to boiling, stirring occasionally.Watch carefully to avoid boilover.2. Reduce heat; cover and simmer about 15 minutes, stirring frequently, until tender (sauce will thicken as it stands). Refrigerate leftovers.Microwave directions:1. Stir sauce mix, 2 3/4 cups hot water, 1/3 cup milk, 2 tablespoons butter or margarine and potatoes in 2-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: dish will be hot. Refrigerate leftovers. Warnings Contains wheat, milk and soy ingredients.

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