Velveeta Rotel Potatoes Recipes

CHEESY ROTEL POTATOES

Steps:

• Slice potatoes and place in large baking dish.
• Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
• Heat until cheese and soup are well blended.
• Pour over sliced potatoes.
• Bake at 350° for 45 minutes.

ROTEL POTATOES

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.

ROTEL POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,salt and pepper to taste.
• Pour mixture over potatoes in a greased baking dish.
• Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with a fork.

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 TRUCK STOP POTATOES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
• Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
• Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
• Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
• To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

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.

VELVEETA® GARLIC MASHED POTATOES

Steps:

• Prepare Potatoes according to package directions, adding garlic powder with the Cheese Sauce.

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.