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Alison's Pantry Affiliate Store

Idahoan Scalloped Potato Casserole 20.35 oz. Bag EACH

Idahoan Scalloped Potato Casserole 20.35 oz. Bag EACH

Regular price $13.19
Regular price Sale price $13.19
Sale Sold out
Quantity
100% Idaho potatoes sliced and paired with a creamy white cheese and onion sauce mix. Just add water. Yield: 9 x 13” pan; approx. 17 svgs. Gluten Free.



Cooking Directions:

Oven (7 servings):

  1. Add 1 1/3 cups boiling water, 1/2 Tbsp margarine or butter (if desired) into steam table pan according to the servings chart below.
  2. Stir in sauce mix with wire whip.
  3. Add 2.9 oz. potato slices and stir.
  4. Bake in convection oven at 350°F for 35 minutes (400°F in a conventional oven for 40 minutes).

Full Bag:

  1. Pour Pouch Contents Into 2 1/2 X 1/2 Size Steam Table Pan.
  2. Add 2 1/2 Quarts (2.37 L) Boiling Water, Stir Well With Wire Whip.
  3. Bake In Convection Oven At 400 Degrees F For 20 To 25 Minutes, Or Until Tender (Or In Convetiontional Oven At 400 Degrees For 40 Minutes)
*Full bag makes roughly 21 1/2 cup servings.

Ingredients: Idaho Potatoes (Preserved With Sodium Bisulfite), Modified Food Starch, Whey Powder, Dehydrated Onion, Butter Powder (Maltodextrin, Butter [Cream, Salt], Nonfat Dry Milk, Buttermilk, Salt, Canola Oil, Sour Cream [Cultured Cream, Nonfat Dry Milk], Disodium Phosphate, Natural And Artificial Flavors, Lactic Acid, Citric Acid), Coconut Oil, Corn Syrup Solids, Salt, Nonfat Dry Milk, Cheddar Cheese Blend (Whey, Maltodextrin, Reduced Lactose Whey, Canola Oil, Cheddar And Blue Cheese [Cultured Milk, Salt, Enzymes], Salt, Disodium Phosphate, Whey Protein Concentrate, Autolyzed Yeast Extract, Citric Acid, Lactic Acid, Natural Flavors), Corn Starch, Sugar, Palm Oil, Sodium Bicarbonate, Sodium Caseinate, Natural Flavors, Soy Lecithin, Spices, Mono And Diglycerides, Dipotassium Phosphate, Xanthan Gum, Citric Acid, Maltodextrin, Annatto Extract, Turmeric Extract And Less Than 2% Silicon Dioxide Added As An Anti-Caking Agent.
Contains: Milk, Soy.

Shelf Life: 365 days
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