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6 (1/2-cup) servings
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Add contrast to the potatoes by serving with a crisp, mixed green salad and a serving of cooked lean fish, meat or poultry.
Add 1/2 tsp. dried rosemary leaves, crushed, to potato mixture before spooning into casserole.
Just place the leaves in a glass measuring cup or small bowl and cut them into tiny pieces with clean kitchen scissors, using short quick strokes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made these potatoes for dinner with the Italian marinated steak and Sweet peas! Kraft recipes does it again!!! The only problem I had was getting the top layer of velevetta to melt in 5 minutes...Definitely I will serve these potatoes again!