- 4-5 lb
- 1 lb
- velveeta cheese
- 1 stick
- butter or margarine
- 1 can(s)
- cream of mushroom soup
- 1/2 c
How to Make Velveeta Scalloped Potatoes
- 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.