- Preparation
- Heat & eat or some cooking required
- Ingredients
- Button mushrooms, yellow onion, marinated artichoke hearts, diced celery, butter, cornbread mix (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), corn grits, canola and/or sunflower oil (with rosemary extract and ascorbic acid [to preserve freshness]), sugar, yeast, wheat gluten, turmeric and paprika (as spice and color), salt, corn flour, soybean oil, natural flavor), rosemary, water, vegetable base, parmesan Cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor), eggs, garlic, poultry seasoning, black pepper, kosher salt
- Serving size
- 4.5 cups
- Eat within
- 5 days
- Heating instructions
- Heat, covered @350 for 20-25+ min. until 150 degrees. Remove covering, bake for 5+ min. until crispy
