27
Jan
Jan
I’m gonna warn you: these are super delicious, but they are kind of annoying to make– at least for me. Mostly because I don’t like cutting the Velveeta slices and the boiling potatoes. Anyway, the end product is well worth it.
Ingredients:
- 6 large potatoes
- 1 can cream of mushroom soup
- 5 oz of evaporated milk
- 5 oz of water
- 1 stick melted margarine
- 1 lb. Velveeta cheese
Directions:
- Peel potatoes and boil whole until done. Slice 1/4 inch thick and place in a 9×13 inch dish.
- Combine: soup, milk, water, margarine, and 3/4 lb of Velveeta. Place in the microwave for 2-5 minutes, stirring every few minutes.
- Pour soup mixture over potatoes.
- Top with 1/4 lb Velveeta slices.
- Cover with foil and bake at 350 degrees until the cheese melts (15 minutes w/ my oven).
This recipe also happens to be in our “Cum, Vella Essa!” Family Cookbook, like this Red Lobster Biscuit recipe.
Related posts:
- How To: Make Red Lobster Biscuits
- How to: Make Snow Ice Cream
- How To: Make Gooey Marshmallow Brownies
Emily Stringer
January 28, 2009 at 5:35 pmHow do i get this cookbook?? Can i be a Bontrager??
melissa @ the inspired room
February 2, 2009 at 11:22 pmsounds yummy!!
Lori
February 2, 2009 at 11:31 pmYes, it is!! Thanks for visiting Melissa.