VELVEETA SCALLOPED POTATOES

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Velveeta Scalloped Potatoes image

This recipe was given to me by a friend many years ago. My family loves it!

Provided by Rosemary Coffman

Categories     Potatoes

Number Of Ingredients 5

4-5 lb potatoes
1 lb velveeta cheese
1 stick butter or margarine
1 can(s) cream of mushroom soup
1/2 c milk

Steps:

  • 1. Cook potatoes in boiling water until tender. Drain and slice potatoes.
  • 2. Place 1/2 of the sliced potatoes in the bottom of a large casserole dish. Top with 1/2 of the butter and 1/2 of the cheese. Repeat layer with remainng potatoes, butter, and cheese.
  • 3. In a small sauce pan mix soup with milk and mix until smooth. Pour the soup mixture on top of the potatoes.
  • 4. Cover with aluminum foil and bake for 45 minutes at 375 degrees. Remove foil for last 15 minutes.

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