Best Velveeta Truck Stop Potato Casserole Recipes

VELVEETA TRUCK STOP POTATOES

Velveeta Truck Stop Potatoes image

For those who don't mind a little Velvetta in their lives, here's a spin on a traditional truck stop recipe from Deep South Dish's blog.

Provided by gailanng

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs russet potatoes, peeled and cubed
2 tablespoons butter
kosher salt and freshly cracked black pepper, to taste
1/2 cup of chopped onion
1 (10 ounce) Rotel Tomatoes, drained
1 1/2 cups sour cream
1/2 lb Velveeta cheese, shredded
1 tomatoes, 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. Just enough 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. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
To Garnish: If desired, garnish top with a ring of chopped 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.

Nutrition Facts : Calories 633.7, Fat 35.5, SaturatedFat 21.7, Cholesterol 104.9, Sodium 1264.7, Carbohydrate 64.1, Fiber 7.3, Sugar 11.7, Protein 17.9

VELVEETA POTATOES AU GRATIN

Velveeta Potatoes Au Gratin image

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

Ingredients

4 large russet potatoes, peeled and halved
1 large onion, chopped
1 (8 ounce) package Velveeta cheese, diced
seasoning salt (or use white salt, seasoned salt is best!)
black pepper
1 cup whipping cream
grated parmesan cheese

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 CHEESE POTATOES

Velveeta Cheese Potatoes image

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

Ingredients

10 medium potatoes, cooked and diced
1 medium onion, diced
1/2 lb Velveeta cheese
salt and pepper
1 cup butter, melted
3 slices white bread, torn in pieces

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.