Thursday, March 25, 2010

Velveeta Truck Stop Potato Casserole

A wonderful potato casserole featuring Velveeta, sour cream & diced tomatoes, plus optional garnishes of tomato, avocado, green onion & additional sour cream.

Velveeta Truck Stop Potato Casserole

I have no idea how Velveeta Truck Stop Potatoes got it's name. Do they sell something like this at truck stops? I don't travel the highways enough to know!

The basic recipe for this dish is all over the internet, so I have no idea where it originated. Mine is a little bit different from the traditional recipe which uses red potatoes, a combination of cheddar and monterey jack cheeses, plain diced tomatoes and garnishes with extra tomatoes, avocados, green onion and extra sour cream. The garnishes are really pretty, but it's all stuff The Cajun won't eat so I skip it. I prefer regular baking potatoes, Velveeta cheese, Rotel tomatoes and no garnishes, but you could certainly reverse substitute, or make it your way! It's a different, but delicious potato casserole.

This recipe is family sized for a 9 x 9 inch dish, but doubles great for potlucks.

Recipe: Velveeta Truck Stop Potatoes

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 40 min | Yield: About 4 to 6 servings

  • 2-1/2 pounds of russet potatoes, peeled and cubed
  • 2 tablespoons of butter
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup of chopped onion
  • 1 can Rotel tomatoes, drained
  • 1-1/2 cups of sour cream
  • 1/2 pound of Velveeta cheese, shredded
Optional Garnishes:
  • 1 tomato, cleaned, seeded and chopped
  • Chopped avocado
  • 1/2 cup of sliced green onion
  • Sour cream
  • Chopped, cooked bacon

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.

Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. You just want to parboil the potatoes.

Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.

Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Set aside about 1/2 cup of the shredded Velveeta for the top. Add the sour cream and remaining Velveeta to the potato mixture and combine. Transfer to the prepared baking dish and bake at 350 degrees F for about 35-40 minutes or until hot. Top with reserved Velveeta last 5 minutes of cooking. Garnish as desired.

To Garnish: If desired, garnish top with a ring of chopped fresh tomatoes all around the outside, then a ring of avocado, then green onion, and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon. Makes a pretty presentation for a potluck or church supper!

Cook's Notes: Substitute regular cheddar cheese for the Velveeta if you prefer. Also excellent with French fried onions (like French's brand) instead of the sauteed onion. Can substitute 1 (15 ounce) can of regular diced tomatoes for the Rotel.


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©Deep South Dish
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Posted by on March 25, 2010
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  1. The title of this post had me clicking over here so fast my computer got whiplash! Looks SOOO good. I have a potluck coming up, I may have just changed the dish I'm bringing.

  2. The picture looked like it had bacon in it, I wonder how that would taste mixed in....I'm definitely trying this one!

  3. Like Julie, the title caught my attention and it looks like another winner.

  4. Those sound positively yummy! and the Creole stuffed peppers look good too!

  5. How can it be that I've never heard of these!!!

  6. OMG - these sound great. I don't usually like potatoes, but I think with Rotel & Velveeta I could chow down on these! I am bookmarking this recipe. I will be making it soon!!

  7. Rotel and cheese and sour cream can't do anything but make those potatoes TAAAAAASTY!! They look so good!

    Bookmarking to my "to try" folder!

  8. Well, this is full of everything I love, including fat and calories! Why did you have to post this one Mary? I'm NEVER gonna lose this weight!

  9. Mary, I used to travel all the time... and you can indeed find great food at a truck stop.

    this looks so good... Saving it for a comfort food day

  10. Uh huh! I could chow down on this. Forget side dish, this would be a great main dish! Reminds me of the classic Cracker Barrell Hashbrown Casserole.

  11. The picture is amazing and so is the recipe:)

  12. anything potato is my favorite...I love them most ways. This looks delicious!

  13. Oh dear!! These look tooo good-if there is such a thing:)

  14. Truck Stop potatoes. Love it! I bet these are delicious. I love all of the yummy stuff in here.

  15. I never think to buy Velveeta. I'm definitely thinking of it now! These potatoes look so cheesy and delicious and what a great way to use Rotel!

  16. Back in the 40's and 50's you could get this dish at most roadside diners, hence the name. Great classic Americana dish!

  17. Ah, thanks Brian - I sorta figured it was something like that!

  18. just came across your website. my new favorite thing! can't believe i it took me this long to find you. love it!! lynn

  19. Hi Lynn & welcome! Hope you enjoy visiting - thanks so much!!

  20. The RoTel Facebook page just asked me for this recipe! I sent a link to this page.

  21. RoTel Facebook page just asked me for this recipe! I posted the link on their page!!

    1. Neat! Love Rotel & I use it alot as you probably know. Thanks so much for sharing the link Dianne!!

  22. Been making something similar for years!! I make it the night before, so the flavors can migrate. I use red potaoes, a can of petite diced tomatoes and one jalepeno instead of the Rotel, and just before serving sprinkle crumbled bacon on top. We call it Cheezy Taters.

    1. Any kind of cheezy tater works for me! Thanks for stopping by and sharing your version.

  23. Hi Mary. I have been using this recipe for awhile now, and had a couple of handfuls of leftover ham and tossed it in. Yummo!! Thanks for all the great recipes :)

    1. Ham and potatoes, yes!! Great addition Karen! I'm so glad you've been enjoying this - thank you for letting me know!


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