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
CHEESY ROTEL POTATOES
Quick, easy and different side dish. This is my friend Lisa's recipe. Seems like we make this a lot especially when we have a lot of people to feed. Makes a great potluck, portable dish too! Baking this in a disposable foil pan makes this even easier to take along and leaves no pan to wash!
Provided by Mamas Kitchen Hope
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.9, Fat 7.8, SaturatedFat 4.3, Cholesterol 19.9, Sodium 384.2, Carbohydrate 20.2, Fiber 2.2, Sugar 1.2, Protein 7.3
ROTEL POTATOES
Make and share this Rotel Potatoes recipe from Food.com.
Provided by Linda Cofer
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 366.7, Fat 11.2, SaturatedFat 4.2, Cholesterol 11.7, Sodium 960.7, Carbohydrate 59.5, Fiber 6.7, Sugar 3.6, Protein 9.1
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
ROTEL POTATOES
Make and share this Rotel Potatoes recipe from Food.com.
Provided by Candace Michelle
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 438.9, Fat 16.8, SaturatedFat 10.8, Cholesterol 59.7, Sodium 1325.4, Carbohydrate 55.6, Fiber 6.2, Sugar 9.4, Protein 18.2
VELVEETA ROTEL POTATOES
My cousin made this recipe up. I added my own twist
Provided by Georgane Vann
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. Boil potatoes in skins, let cool, peel and dice in 1 inch chunks. This keeps the potatoes from falling apart as you stir.
- 2. In a pan melt butter and add onions cook till done. Add in soup, tomatoes, milk, cheeses and cook on low till cheese is melted. Stir in salt and pepper. (onion powder if using)
- 3. Stir the sauce into the potatoes and pour into casserole dish. Top with more cheese and pepper top. Bake at 350 for 30 min. You might need to cover with foil for the first 15 min so cheese does not burn.
ROTEL POTATOES
This is very good. A friend gave me this recipe.
Provided by Sharon Gaston
Categories Potatoes
Number Of Ingredients 6
Steps:
- 1. Cut potatoes into chunks, cook until tender, drain. place in a casserole dish and cover with sauce.
- 2. Sauce; saute diced bell pepper and diced onion in butter. Add cheese and rotel tomatoes, stir until cheese is melted. Pour over potatoes and bake at 350 until bubbly.
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
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