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This Velveeta Cheesy Potatoes Casserole is pure comfort food. Imagine creamy, cheesy goodness enveloping tender potatoes. It’s a dish that brings warmth to any table, perfect for family gatherings or a cozy night in. The blend of velveeta cheese, sour cream, and cream of chicken soup creates a rich, savory flavor that’s hard to resist. Let’s dive into this easy, mouthwatering recipe that’s sure to become a household favorite.
The name of the recipe: Velveeta Cheesy Potatoes Casserole Recipe
Ingredients:
- 2 lbs peeled and cubed potatoes
- 1 lb cubed velveeta cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil potatoes until tender, about 10-15 minutes. Drain and set aside.
- In a large mixing bowl, combine velveeta cheese, sour cream, cream of chicken soup, shredded cheddar cheese, salt, and black pepper.
- Add the cooked potatoes to the cheese mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let cool for a few minutes before serving.
What You Will Need
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What you will need to make Velveeta Cheesy Potatoes Casserole
- Potatoes: Provide a hearty base, absorbing flavors while adding a comforting, starchy texture to the casserole.
- Velveeta cheese: Melts smoothly, creating a creamy, rich cheese sauce that binds everything together.
- Sour cream: Adds tanginess and creaminess, balancing the richness of the cheese.
- Cream of chicken soup: Enhances the dish with savory depth and a velvety texture.
- Shredded cheddar cheese: Offers a sharp, cheesy flavor and a golden, bubbly top layer.
Tools and Instruments Required
What tools/instruments will be needed to make Velveeta Cheesy Potatoes Casserole Recipe
- Large pot: Needed to boil potatoes until tender, ensuring they cook evenly and are soft enough to mix with other ingredients.
- Mixing bowl: Essential for combining the cooked potatoes with cheese, sour cream, and soup, ensuring a well-mixed casserole.
- Greased baking dish: Used to bake the casserole, preventing sticking and allowing for easy serving.
- Oven: Necessary for baking the casserole, melting the cheese, and creating a golden, bubbly top.
Velveeta Cheesy Potatoes Casserole Recipe
Ingredients:
Main Ingredients
- 2 lbs Potatoes peeled and cubed
- 1 lb Velveeta cheese cubed
- 1 cup Sour cream
- 1 can Cream of chicken soup
- 1 cup Shredded cheddar cheese
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil potatoes until tender, about 10-15 minutes. Drain and set aside.
- In a large mixing bowl, combine Velveeta cheese, sour cream, cream of chicken soup, shredded cheddar cheese, salt, and black pepper.
- Add the cooked potatoes to the cheese mixture and stir until well combined.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let cool for a few minutes before serving.
Notes:
Read more: Cheesy Ranch Potato Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 30 minutes.
- Bake as directed.
Adding a pinch of nutmeg to the cheese mixture can enhance the overall flavor of the casserole without overpowering it.
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