Boil potatoes until just tender but still
Melt 1 pound Velveeta cheese in double boiler until completely melted.
Add milk, bell pepper and onion.
Dice potatoes.
Place in 3-quart casserole dish and add a little flour.
Pour cheese over potatoes.
Cook at 350\u00b0 until potatoes are done, about 1 1/2 hours.
Place pan under dish in oven.
Boil potatoes until tender.
Drain.
Place in casserole dish. Spread mushroom soup over potatoes.
Cover with slices of Velveeta cheese. Place pats of butter on each cheese slice.
Pour milk over cheese.
Sprinkle top with grated Cheddar cheese. Bake at 350\u00b0 until brown.
Peel, and cube potatoes.
Cook in oil, in covered skillet, turning about every 5 minutes.
Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.
Remove cover, and continue cooking, until well browned, and slightly crisped.
Add Velveeta cheese slices, put cover back on, and let simmer for about 5 minutes, or until cheese is melted.
Mix in cheese, and serve.
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.
Dice cold bacon into 1/2-inch squares and fry.
Drain all grease.
Reserve 1/4 cup.
Add diced onion and 1/4 cup reserved grease to bacon.
Mix well.
In a 3-quart casserole mix potatoes, Velveeta cheese and bacon/onion mix. Bake at 350\u00b0 for 1 hour uncovered.
Stir every 15 minutes.
Boil potatoes with skins until tender; cut into bite size pieces.
Mix all ingredients but bacon.
Place in a 9 x 13-inch casserole.
Top with crumbled bacon.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Brown ground beef.
Add chunks of Velveeta cheese and the can of green chilies and chopped tomatoes.
Melt and serve with Doritos.
A crock-pot works well.
Brown hamburger and drain.
Place in crock-pot.
Cut up block of Velveeta cheese and place in crock-pot along with jar of salsa. Cook on high until good and melted while adding a little milk to help.
Serve with corn chips.
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
Add in eggs; mix until combined.
Season with salt, pepper and cayenne.
Sprinkle Parmesan cheese on top (as much as desired).
Bake for about 40 minutes or until lightly browned.
In a saucepan melt butter and Velveeta cheese.
Sift together sugar and cocoa.
Add the cheese and butter mixture, vanilla and nuts and mix well.
Spread into a buttered 9 x 13 - inch pan.
Place washed potatoes in large pot of water.<
Place sliced and peeled potatoes in a crock pot.
ranslucent. Drain.
Cube the Velveeta cheese.
Combine the beef and
min together; add the cubed potatoes, seal the Ziplock, and
In a pan with a little butter, put green onions.
Cook until tender.
Add remaining ingredients, except potatoes, hot sauce, Velveeta cheese and ham; heat until hot.
Add a layer of potatoes, hot sauce, Velveeta cheese and some diced ham.
Bake at 350\u00b0 for 30 to 35 minutes or until bubbly.
Twenty minutes before done, put Cheddar cheese on top.
Peel and slice potatoes crosswise in 1/4-inch slices.
Place in casserole dish.
Salt and pepper.
Mix soup and milk together and pour over potatoes.
Bake at 350\u00b0 until potatoes are tender. Remove from oven and lightly stir.
Cover top of potatoes with sliced Velveeta cheese and return to oven until cheese is melted.
Boil the potatoes until done.
Sprinkle with salt and pepper to taste.
Pour into a 9 x 13-inch baking pan.
Slice margarine into pats and dot the potatoes.
Thinly slice the Velveeta cheese and layer on top of the potatoes.
Drizzle evaporated milk on top of all.
Bake in a 350\u00b0 oven until cheese is bubbly and lightly browned.
Potatoes, onions, celery and carrots, depending upon required portion size, cook in chicken broth.
Add broccoli when potatoes are just done and simmer about 5 minutes.
Stir in 1/4 pound Velveeta cheese until melted.
Add 2 tablespoons Worcestershire sauce, 1 can evaporated milk and 1 can chicken soup; heat through and serve.
Grease (Crisco) a 9x13 baking dish.
Peel and slice potatoes. Make a layer of potato slices, top with velveeta cheese and 4 tsp butter on cheese.
Repeat layers.
Mix milk and flour together. Pour over layers.
Cover and Bake at 350 - 400 degrees for 1 1/2 hours or until potatoes are tender.