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This Velveeta Cheese Casserole is pure comfort in a dish. Creamy, cheesy, and oh-so-satisfying, it's perfect for a family dinner or a potluck. The combination of velveeta cheese, cream of mushroom soup, and shredded cheddar creates a rich, gooey delight that pairs beautifully with pasta. Simple to make, yet incredibly delicious, this casserole will have everyone coming back for seconds. Let's dive into this cheesy goodness!
What You Will Need
Read more: Velveeta Casserole Recipe
What you will need to make velveeta cheese casserole
- Uncooked pasta: Provides the base and texture, absorbing the creamy sauce for a hearty, satisfying dish.
- Velveeta cheese: Melts smoothly, creating a rich, creamy sauce that binds all ingredients together.
- Cream of mushroom soup: Adds depth and creaminess, enhancing the overall flavor with a subtle mushroom taste.
- Milk: Helps to thin the sauce, ensuring a smooth, creamy consistency throughout the casserole.
- Shredded cheddar cheese: Adds a sharp, cheesy flavor and a golden, bubbly topping for extra deliciousness.
Tools and Instruments Required
What tools/instruments will be needed to make Velveeta Cheese Casserole Recipe
- Large pot: Used to cook the pasta until al dente, ensuring it holds up in the casserole.
- Mixing bowl: Essential for combining the cheese, soup, milk, and seasonings into a smooth mixture.
- Baking dish: Holds the casserole mixture, allowing it to bake evenly and develop a golden-brown crust.
- Wooden spoon: Helps mix the pasta with the cheese mixture thoroughly without scratching the bowl.
- Measuring cups: Ensures precise amounts of milk and pasta for consistent results.
Velveeta Cheese Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups uncooked pasta
- 1 lb Velveeta cheese, cubed
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the Velveeta cheese, cream of mushroom soup, milk, salt, and pepper.
- Add the cooked pasta to the cheese mixture and stir until well combined.
- Pour the mixture into a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes:
Read more: Velveeta Tater Tot Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the unbaked casserole with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove plastic wrap and bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping and bake at 350°F (175°C) for 35-40 minutes.
For a twist, add crushed potato chips on top before baking for extra crunch and flavor.
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