Betty Crocker Scalloped Potatoes Value Size

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Betty Crocker Scalloped Value Size Potatoes 7.1 Oz BoxPotatoes (Dried), Enriched Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Corn Starch, Salt, Potassium Phosphate. Contains Less than 0. 5% of: Monosodium Glutamate, Vegetable Oil (Canola, Soybean and/or Sunflower Oil), Potassium Chloride, Sugar, Whey, Paprika, Whey Protein Concentrate, Celery (Dried), Onion (Dried), Wheat Starch, Natural Flavor, Mono and Diglycerides, Soy Flour, Palm Oil, Nonfat Milk, Lactic Acid, Yeast Extract, Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Calcium Lactate, Spice, Silicon Dioxide (Anticaking Agent), Enzyme Modified Cream, Color (Yellow Lake 5 & 6, Beta Carotene), Blue Cheese (Dried) (Milk, Salt, Cheese Cultures, Enzymes), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Soy Lecithin, Disodium Inosinate and Guanylate, Sodium Phosphate. Freshness Preserved by Sodium Bisulfite.Directions You Will Need: 2 -2/3 Cups boiling water; 1-1/2 cup milk; 3 tablespoons butter. Oven Directions: 1. Heat oven to 450 degrees F. Stir sauce mix, boiling water, milk and butter with whisk in 2-quart casserole dish. Stir in potatoes. 2. Bake uncovered about 32 minutes or until top is golden brown and potatoes are tender (sauce with thicken) . Refrigerate leftovers. Baking Tips: For 2 boxes, double all ingredients; bake in 4-quart casserole dish about 37 minutes. Bake potatoes and roast meat at same time: 325 degrees F about 65 minutes; 350 degrees F about 60 minutes; 375 degrees F about 55 minutes. Stove-Top: 1. Stir sauce mix, 2-2/3 cups hot water, 1-1/2 cups milk, 3 tablespoon butter and potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally (watch carefully to avoid boilover). 2. Reduce heat; cover and simmer about 18 minutes, stirring occasionally, until tender (sauce will thicken as it stands). Refrigerate leftovers. Microwave Directions: 1. Stir sauce mix, 3 cups hot water, 1-1/2 cup milk, 2 tablespoons butter and potatoes in 3-quart round microwavable casserole dish. 2. Microwave uncovered on high 20 to 27 minutes, stirring every 5 minutes, until tender (sauce will thicken). Caution: Hot! Refrigerate leftovers.

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