VELVEETA TRUCK STOP POTATO CASSEROLE

Velveeta Truck Stop Potato Casserole image

Provided by @MakeItYours

Number Of Ingredients 13

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2-1/2 pounds of russet potatoes, peeled and cubed
2 tablespoons of butter
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of chopped onion
1 can Rotel tomatoes, drained
1-1/2 cups of sour cream
1/2 pound of Velveeta cheese, shredded
Optional Garnishes:
1 tomato, cleaned, seeded and chopped
Chopped avocado
1/2 cup of sliced green onion
Sour cream
Chopped, cooked bacon

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. You just want 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. Set aside about 1/2 cup of the shredded Velveeta for the top. Add the sour cream and remaining Velveeta to the potato mixture and combine. Transfer to the prepared baking dish and bake at 350 degrees F for about 35-40 minutes or until hot. Top with reserved Velveeta last 5 minutes of cooking. Garnish as desired.
To Garnish: If desired, garnish top with a ring of chopped fresh 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. Makes a pretty presentation for a potluck or church supper!
Cook's Notes: Substitute regular cheddar cheese for the Velveeta if you prefer. Also excellent with French fried onions (like French's brand) instead of the sauteed onion. Can substitute 1 (15 ounce) can of regular diced tomatoes for the Rotel.