Abstract: A method for preparing a multi-texture food product from a dehydrated, shelf-stable dry food product using a microwave interactive package. The method comprises a two-part process for preparing the multi-texture food product resulting in a product having oven-baked attributes, such as browning and/or a dried and crispy outer texture, upon cooking in a microwave oven. The first step rehydrates the dehydrated food upon water addition and heating in the microwave while in the microwave interactive package. The second step comprises adding a sauce component to the rehydrated food and heating a second time in the microwave while in the microwave interactive package. The microwave interactive package contains a susceptor in at least a portion of its sidewall, which interacts with the adjacent food product to provide the desired oven-baked features.