Ingredients: *Idaho Potatoes, Corn Starch, Salt, Partially Hydrogenated Soybean Oil, *Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whey, Maltodextrin, Defatted Soy Flour, *Onion, Modified Corn Starch, Buttermilk, Disodium Phosphate, *Garlic, Autolyzed Yeast Extract, Natural And Artificial Flavor, Hydrolyzed Vegetable Protein (Wheat, Corn, Soy), *Blue Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Sodium Citrate, Red 40 And Other Color Added, Barley Malt, Mono And Diglycerides, Yellow Corn Flour, Nonfat Milk, Bacon Fat, Sugar, Soy Sauce (Water, Wheat, Soybeans, Salt). Freshness Protected By Sodium Bisulfite. Dried.

Usage Directions / Dosage: Traditional Oven Recipe: Heat Oven To 400 Degree. Mix Sauce Mix And 1/3 Cup Low-Fat Milk In Ungreased 1 1/2-Quart Casserole Until Smooth. Stir In Potatoes, 1 Teaspoon Margarine Or Butter And 2 1/2 Cups Boiling* Water. Bake Uncovered 30 To 35 Minutes Or Until Top Is Golden Brown And Potatoes Are Tender. *Using Boiling Water Will Provide The Best Results. Stove-Top Recipe: Ready In 20 Minutes. Heat Potatoes, Sauce Mix, 2 1/2 Cups Hot Water, 1 Teaspoon Margarine Or Butter And 1/3 Cup Low-Fat Milk To Boiling In 2-Quart Saucepan Over High Heat, Stirring Occasionally. Reduce Heat; Cover And Simmer 15 To 16 Minutes, Stirring Occasionally, Until Potatoes Are Tender. Microwave Recipe: Mix Sauce Mix And 1/3 Cup Low-Fat Milk In 2-Quart Round Microwavable Casserole. Stir In Potatoes, 3 Cups Hot Water** And 1 Teaspoon Margarine Or Butter. Microwave Uncovered On High 20 To 22 Minutes** Or Until Tender; Stir. (Dish Will Be Hot.) Let Stand Uncovered 5 Minutes. Important: Because Microwaves Cook Differently, Times Are Approximate. **For Low-Watt Microwave (500 Watts Or Lower): Decrease Hot Water To 2 3/4 Cups. Increase Microwave Time To 23 To 25 Minutes.

Preparation: Mix