Easy Velveeta Cheesy Potatoes Recipes

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.

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.

EASY CHEESY POTATOES

Steps:

• Heat oven to 375°F.
• Combine all ingredients except bacon in 8-inch square baking dish sprayed with cooking spray; cover.
• Bake 45 min.
• Top with bacon; bake, uncovered, 5 to 10 min. or until potatoes are tender.

EASY CHEESY POTATOES

Steps:

• Preheat oven to 375˚F and grease a 9x13 inch baking dish.
• If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
• Melt butter, add sour cream, soup, onion and 1 ½ cups cheese.
• Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
• Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

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.

POTATO (VELVEETA®) CHEESE SOUP

Steps:

• Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.

CHEESY POTATOES WITH BACON

Steps:

• Boil washed, peeled and sliced potatoes in water until just fork tender; drain.
• Add back to the pan, and add diced Velveeta, Miracle whip, salt and pepper. Stir gently to combine.
• Pour into a greased 9x13 inch pan; layer uncooked bacon on top of potatoes. Bacon can be cut into small bite-sized pieces.
• Bake at 350 degrees F until bacon is done and potatoes are bubbly, around 45 minutes.

VELVEETA POTATO SOUP RECIPE

Steps:

• Wash your potatoes.
• Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
• Place potatoes in a large pot and add enough water to cover them.
• Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
• Stir in cream of chicken soup and Velveeta cheese.
• Let simmer until the cheese has melted.
• Stir in the milk.
• Heat all the way through and enjoy topped with finely diced chives.

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.