Betty Crocker Scalloped Potatoes

Short Description

Betty Crocker Scalloped PotatoesPotatoes,, 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, Celery,, Onion,, Wheat Starch, Natural Flavor, Mono and Diglycerides, Soy Flour, 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 Lakes 5 & 6, Beta Carotene), Blue Cheese, (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.,Dried.Betty Crocker Scalloped Potatoes. Great homemade taste! Made with 100% real potatoes. In a creamy sauce seasoned to perfection. Add milk and margarine. Directions You will need. 2 cups boiling water. 2/3 cup milk. 1 tablespoon margarine or butter.Oven directions:1. Heat oven to 450 degrees F. Stir sauce mix, boiling water, milk and margarine 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 as it stands) . Stir before serving. 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, 2/3 cup milk, 1 tablespoon margarine or butter 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, 2/3 cup milk, 1 tablespoon margarine or 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 as it stands).Caution: dish will be hot. Refrigerate leftovers. Warnings Contains wheat, milk and soy ingredients.

Long Description