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1 lbvelveeta cheese
1 stickbutter or margarine
1 can(s)cream of mushroom soup
How to Make Velveeta Scalloped Potatoes
- Cook potatoes in boiling water until tender. Drain and slice potatoes.
- Place 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.
- In a small sauce pan mix soup with milk and mix until smooth. Pour the soup mixture on top of the potatoes.
- Cover with aluminum foil and bake for 45 minutes at 375 degrees. Remove foil for last 15 minutes.