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

  • 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 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.


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©Deep South Dish
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Posted by on March 25, 2010
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