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1  carton BAF Scalloped Potato Casserole – Reduced Sodium
5  qt Boiling water
4  oz Butter, unsalted
2 1/2  cups Caramelized onions, sliced
2  cups Celery, ¼” diced
3  cups Carrots, shredded
1  Tbsp Thyme, dried
1/3  cup Lemon juice (fresh or concentrate)


  1. Add water and butter to 2-1/2” deep, full-size steamtable pan. Stir in sauce pack until dissolved.
  2. Add onion, celery, carrots, thyme, and lemon juice. Stir well.
  3. Add potato slices. Stir well.
  4. Bake in 325° F convection oven for 45-60 min (425° F conventional).
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