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?
- 1 package frozen southern style hash browns
- ½ 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}
- ½ cup milk
- 1½ cups sour cream
- 2 tsp garlic powder
- ¼ cup panko crumbs
- 4 Tbsp butter, melted
- Cooking spray
- 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 ¼ 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.
I love cheesy potatoes and I always make it with velvetta!
Isn’t Velveeta the best for melting? It is just perfect for cheesy potatoes.
YUM! Looks wonderful and comforting!
Thanks. It is definitely a good comfort dish.
This is similar to a hash brown recipe I have, but I’m pinning this one because now I’ve gotta try it too! Who knows, it might be the new favorite.
Bliss
Oh, I would love to hear about yours too! I love trying new recipes even if they are similar to my own.
Yum Shannah! Those sound amazing!
Thank you! They are definitely a favorite in our house.
This looks so good. Pure comfort food. Thanks. Pinned it for later.
Thanks! it is definitely comfort food for me. I will even grab a small bowl for a snack 🙂
Oh wow. I have to try these potatoes! Anything with Velveeta is AWESOME! Pinning, thanks for sharing!
~Jen @ YummyHealthyEasy.com
Thanks! I absolutely love these potatoes. They are totally addictive so be warned 🙂
This looks absolutely amazing!!!! Yummmmm Gotta try it soon!
XOXO
These look yummy Shannah. I love using Velveeta in things like soup where it needs to melt well.
This looks real good. One question – can cheddar cheese be used
instead of Velveeta? Thanks for the homemade cream of ……..
soup recipe – definitely will try it.
Yes, I would recommend using about 2 cups of shredded cheddar cheese.
Prepare to have your minds blown. Try using crispy fried onions on top of your potatoes for a delightfully indulgent variation. Bake your casserole until tender and then add your onions until they are lightly browned. Uh muh guh… 🙂