Velveeta Cheese And Potato Recipes

VELVEETA CHEESE POTATOES

Steps:

• Set oven to 350 degrees
• In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
• Transfer to a greased casserole dish
• In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
• Bake 45 minutes, or until bubbly, hot and lightly browned.

VELVEETA® POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water in large saucepan 8 to 10 min. or just until tender; drain.
• Heat oven to 350°F. Toss potatoes with all remaining ingredients except parsley in 2-qt. casserole sprayed with cooking spray; cover.
• Bake 22 to 25 min. or until potatoes are tender. Stir gently and sprinkle with parsley before serving.

EASY VELVEETA CHEESY POTATOES

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

VELVEETA POTATOES AU GRATIN

Steps:

• Cook the potato halves in boiling salted water until just firm tender.
• Let cool to room temperature then chill until completely cold.
• When potatoes are cold slice about 1/3-inch thick (or a little larger).
• Set oven to 350 degrees.
• Butter a 13 x 9-inch casserole dish.
• Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
• Then sprinkle with half of the onion, then half of the Velveeta cheese.
• Repeat the layers.
• Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
• Bake for about 50 minutes.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

CHEESY SCALLOPED POTATOES

Steps:

• Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
• Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
• Add salt and pepper to taste and pour over potato cheese casserole.
• Bake at 350° for 1 hour or until potatoes are tender.

VELVEETA® TEX-MEX BEEF AND POTATOES

Steps:

• Heat oven to 350°F.
• Brown meat with peppers and onions in large skillet; drain. Return to skillet.
• Stir in seasoning mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.
• Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

VELVEETA CHEESY POTATO BITES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min.
• Heat oven to 400ºF. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
• Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball.
• Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, one at a time, to coating mix; turn to evenly coat each ball with coating mix.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 14 to 16 min. or until heated through.
• Serve with salsa.

VELVEETA® CLASSIC POTATOES AU GRATIN

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water in large saucepan 8 to 10 min. or until tender; drain. Return potatoes to pan.
• Add remaining ingredients; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 22 to 25 min. or until potatoes are tender. Stir gently before serving.