Liquid Gold Cheesy Party Potatoes
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We have a new person that recently joined our household {don’t worry, you’ll get to know more about her later} and she is a vegetarian. You can totally tell from the recipes I share here that Mathlete and I pretty big meat eaters so I am excited for the challenge that cooking for a vegetarian will bring. One of the first things I decided to make for her was something that I knew the whole family would enjoy: cheesy party potatoes made with delicious Velveeta cheese. 
I honestly have no idea why they are called party potatoes {other than for the fact that they disappear when served at parties} but this is a dish that my mom has made for years. I made a few changes to her method like adding liquid gold {i.e. velveeta cheese} versus using shredded cheese. Most people tend to think of Velveeta as only being good for making a cheese dip or macaroni and cheese but its easy melting makes it perfect for this type of dish.
Ingredients for Party Potatoes:
1 package frozen southern style hash browns
1/2 onion, finely chopped
1 2-lb loaf of Velveeta original flavor, cubed
10 oz cream of mushroom soup {consider making your own if you have the time}
1/2 cup milk
1 1/2 cups sour cream
2 tsp garlic powder
1/4 cup panko crumbs
4 Tbsp butter, melted
Cooking spray
Let’s Make It:
1) Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
2) In a large bowl, combine hash browns and chopped onion. Mix well. Pour into prepared baking dish.
3) Reserve 1/4 cup of the cubed Velveeta cheese. In another bowl, combine remaining cubed Velveeta cheese, the soup, milk, sour cream and garlic powder.
Stir to mix well and then pour on top of the hash browns in baking dish. Stir to combine.
4) Top with remaining cubed Velveeta cheese.
5) In a small bowl, combine melted butter and panko crumbs. Stir well. Spread over the top of the prepared casserole. 6) Bake in 350 degree oven for 40-50 minutes until the casserole is bubbly and the panko crumbs are brown.
The potatoes were a HUGE hit for my family and the vegetarian in the group! I was excited because now I know I have at least one dish in arsenal that she will eat and enjoy.
Have you used Velveeta in something beyond the traditional cheese dip?
Ingredients
- 1 package frozen southern style hash browns
- 1/2 onion finely chopped
- 1 2- lb loaf of Velveeta original flavor cubed
- 10 oz cream of mushroom soup {consider making your own if you have the time}
- 1/2 cup milk
- 1 1/2 cups sour cream
- 2 tsp garlic powder
- 1/4 cup panko crumbs
- 4 Tbsp butter melted
- Cooking spray
Instructions
- Preheat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray.
- In a large bowl, combine hash browns and chopped onion. Mix well. Pour into prepared baking dish.
- Reserve 1/4 cup of the cubed Velveeta cheese. In another bowl, combine remaining cubed Velveeta cheese, the soup, milk, sour cream and garlic powder. Stir to mix well and then pour on top of the hash browns in baking dish. Stir to combine.
- Top with remaining cubed Velveeta cheese.
- In a small bowl, combine melted butter and panko crumbs. Stir well. Spread over the top of the prepared casserole.
- Bake in 350 degree oven for 40-50 minutes until the casserole is bubbly and the panko crumbs are brown.
