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


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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.

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About Velveeta Scalloped Potatoes

Course/Dish: Potatoes

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