Velveeta Potato CasseroleSubmitted by: DOWN2SEXY
IntroductionIdeal for holiday meals. Can be partially prepared in advance. Ideal for holiday meals. Can be partially prepared in advance.
2 pounds red potatoes (about 6 cups chopped)
1 medium onion, chopped
1 cup chopped green bell pepper
1 small jar chopped pimientos, drained and rinsed thoroughly
1 tablespoon unsalted butter
1 tablespoon flour
1 cup skim milk
1 16-oz. package Velveeta Light
Ground black pepper to taste
Wash potatoes; cut into 1/2 inch cubes. Rinse well, cover with cold water in a large pot. Bring to a boil over high heat, reduce heat and simmer for 12 to 15 minutes or until fork-tender. Drain and rinse; spread evenly in prepared casserole.
While potatoes are cooking, chop onions and bell peppers and cut Velveeta cheese into small cubes.
Sprinkle onion, green peppers and pimientos evenly over the potatoes.
Melt butter in a saucepan over medium heat and stir in flour to make a smooth paste. Pour in milk, stirring frequently just until mixture reaches the boiling point. Reduce heat to simmer; add Velveeta cubes and stir constantly until cheese is melted and well distributed. The mixture will thicken slightly during this process.
Pour sauce evenly over casserole ingredients, spreading with a spoon if necessary to ensure even coverage.
Note: Casserole can be prepared to this point, covered and stored in refrigerator up to 2 days. Either bring the casserole to room temperature before baking or allow an extra 20 to 30 minutes baking time.
Bake at 350 degrees (F.) for 30 to 25 minutes or until casserole is bubbling around the edges.
Makes approximately 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DOWN2SEXY.