|Serving Size 1/2 cup as packaged|
|Servings Per Container 5|
|Amount Per Serving|
|Calories 110||Calories from Fat 25|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Total Carbohydrate 20g||7%|
Potatoes*, Water, Modified Corn Starch, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Soybean Oil, Maltodextrin, Whey, Nonfat Milk, Salt, Natural Flavor, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Potassium Phosphate, Partially Hydrogenated Soybean Oil, Sodium Phosphate, Color (Artificial Color, Yellow 6 Lake), Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Potassium Chloride, Sodium Alginate, Whey Protein Concentrate, Mono- and Diglycerides, Corn Syrup*, Onion*, Xanthan Gum, Cultured Buttermilk, Garlic*, Sugar, Citric Acid, Yeast Extract, Sodium Caseinate, Calcium Lactate, Blue Cheese* (Milk, Salt, Cheese Cultures, Enzymes), Enzyme Modified Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Silicon Dioxide (anticaking agent), Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes). Freshness preserved by Sorbic Acid, Sodium Bisulfite. *Dried.
You Will Need: 1/2 cup milk, 2 Tbsp. butter or margarine, 2 cups boiling water. Oven Directions: 1. Heat oven to 450F. Stir Seasoning Mix, milk, butter, Cheese Sauce and boiling water with whisk in 1-1/2 quart casserole dish (mixture will not be smooth). Stir in Potatoes. 2. Bake uncovered about 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken). Stir before serving. Refrigerate leftovers. Roasting Meat Tip: Bake potatoes and roast meat at the same time: 325F about 60 minutes; 350F about 50 minutes; 375F about 45 minutes. Add a Crispy Topping! Melt 1 tablespoon butter in a small skillet over medium heat. Stir in 1/4 cup Progresso(R) bread crumbs. Cook 2 to 3 minutes, stirring constantly, until toasted. Sprinkle over potatoes before serving. Stove-Top Directions: 1. Stir Seasoning Mix, 1/2 cup milk, 2 tablespoons butter, Cheese Sauce and 2 cups hot water in 2-quart saucepan (mixture will not be smooth). Stir in Potatoes. Heat just to boiling, stirring occasionally. Watch carefully to avoid boilover. 2. Reduce heat; cover and simmer about 15 minutes, stirring frequently, until tender. Refrigerate leftovers.