CHEESY SCALLOPED POTATOES
Make and share this Cheesy Scalloped Potatoes recipe from Food.com.
Provided by Marie
Categories Potato
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 492.5, Fat 16.4, SaturatedFat 10.2, Cholesterol 47.6, Sodium 163.9, Carbohydrate 76.1, Fiber 8.3, Sugar 2.9, Protein 12.4
VELVEETA CHEESE POTATOES
All I can say is YUM!...potatoes with melted cheese...just can't get any better, this is sooooo good! (prep time doesn't include boiling potatoes)
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
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.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA® POTATOES AU GRATIN
How do you make au gratin potatoes even better? Add delicious, melty VELVEETA, of course! Then throw in a little mustard, just for zing.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g
VELVEETA POTATOES AU GRATIN
This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 449.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 84.2, Sodium 590.5, Carbohydrate 50.1, Fiber 5.8, Sugar 6, Protein 12.1
VELVEETA® TEX-MEX BEEF AND POTATOES
Make a hearty dish with big Tex-Mex flavors when you try this VELVEETA® Tex-Mex Beef and Potatoes recipe from My Food and Family. This VELVEETA® Tex-Mex Beef and Potatoes recipe is a delicious mix of lean ground beef, onions, cheese and more yummy flavors.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 70 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
SCALLOPED POTATOES
I'm always asked to fix my scalloped potatoes for any family dinner. Easy to make any time of the year. Omit onion if you must or do what I do - make one pan with onion and one without. The one with is always gone before the other. *You can use Half n Half & milk if you prefer a richer cheese sauce. **Use as much mustard as you like - yellow prepared, coarse deli, poupon...whatever you prefer.
Provided by CindiJ
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place washed potatoes in large pot of water.
- Bring to boil with skins on.
- Cook just until fork tender.
- Drain and let cool to handle.
- Grease 9x13 casserole pan.
- Set aside.
- Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
- Slowly add milk; continue stirring constantly.
- Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
- Remove from heat.
- Sauce should be fairly thick but not solid.
- Add additional milk if too thick.
- Peel skins from potatoes and slice.
- Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
- Repeat.
- Arrange slices of cheese over onions and repeat with remaining potato and onions.
- Top with remaining balance of sliced cheese.
- Salt and pepper to taste (lightly).
- Pour cheesy white sauce over the potato, onion and cheese mixture.
- Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.
Nutrition Facts : Calories 462.7, Fat 21.7, SaturatedFat 13.9, Cholesterol 72.9, Sodium 955.5, Carbohydrate 51.1, Fiber 5, Sugar 6.8, Protein 17.1
VELVEETA® POTATO SKINS RECIPE
Experience the delicious flavor of this VELVEETA® Potato Skins Recipe. Topped with crumbled bacon, sour cream and other tasty fixins', this VELVEETA® Potato Skins Recipe will be a crowd favorite in no time!
Provided by My Food and Family
Categories Home
Time 30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
- Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
- Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
- Top with sour cream and onions.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VELVEETA® CLASSIC POTATOES AU GRATIN
Make classic potatoes au gratin with thinly sliced potatoes, dry mustard, a bit of onion & VELVEETA. VELVEETA® Classic Potatoes Au Gratin are comfort food.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
POTATO CHEESE SOUP WITH VELVEETA®
A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g
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