cuttlery
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Tangy Scalloped Potatoes

Tangy Scalloped Potatoes
Makes 5 servings
Prep Time 5min
Cook Time 20min

Ingredients

1 (4.7 oz.) pkg. BETTY CROCKER® Scalloped Potatoes
2 cups boiling Water
1/2 cup milk
1 Tbsp. butter or margarine
2 Tbsp. FRENCH'S® Classic Yellow® Mustard

Directions

HEAT conventional oven to 450°F. Stir Sauce mix, boiling water, milk, butter and yellow mustard in 1 1/2 quart casserole. Stir in potatoes.
BAKE uncovered about 20 minutes or until top is golden brown and potatoes are tender. Stir before serving. Keep warm.

Tips

Makes about 3 1/3 cups = 10 servings per box for test.

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