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 (though you may substitute those here too of course), 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 for a 9 x 9 inch dish, but doubles great for potlucks or holidays.

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

Ingredients
  • 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
Instructions

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 or a combination of cheddar and monterey jack cheeses for the Velveeta if you prefer. Also excellent with French fried onions (like French's brand) instead of the sauteed onion. May also substitute 1 (15 ounce) can of regular diced tomatoes for the Rotel.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Open Roasted Red Potatoes with Rosemary
Mashed Potato Casserole
Scalloped and Au Gratin Potatoes

Posted by on March 25, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed