Velveeta Scalloped Potatoes

Velveeta Scalloped Potatoes Recipe

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Rosemary Coffman


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

★★★★★ 1 vote


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


1Cook potatoes in boiling water until tender. Drain and slice potatoes.
2Place 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.
3In a small sauce pan mix soup with milk and mix until smooth. Pour the soup mixture on top of the potatoes.
4Cover with aluminum foil and bake for 45 minutes at 375 degrees. Remove foil for last 15 minutes.

About Velveeta Scalloped Potatoes

Course/Dish: Potatoes