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Once-a-Week Cooking

How about some recipes for Velveeta Cheese

25 years ago

Now that I have 30 lbs of Velveeta cheese how about some of your favorite recipes that uses this kind of cheese! Also please note whether your recipe can be frozen or not. THANKS!

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Comments (6)

rplock_nctc____net
25 years ago
Try this.....alot of info...

Here is a link that might be useful: Kraft foods....Velveeta
rlnovakovich_hotmail_com
25 years ago
See my Queso follow-up to your original post...

I have frozen the prepared queso with good results! Nice to have on hand!
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Here is the recipe I buy Velveeta for: Cheese Broccoli Soup 1 qt. water 1 c. chopped onion 1 c. chopped celery 2 cans cream of chicken soup (I have sub. cream of potato, celery, brocc/cheese etc.) 2 1/2 c. cubed potatoes 1 pkg. frozen broccoli (that is how the recipe reads-I usually use a 16-20oz. bag rather than a 10(?) oz. box) Cook the above together until veggies are tender. Add 1 pound Velveeta, cubed, and continue cooking until cheese is melted. Soup sticks easily after adding cheese. This is a very forgiving recipe-throw in California mix veggies instead of just broccoli, add more onion, celery, potato if you like them. My DH dilutes with extra water when he takes it hunting then leaves it in the crockpot so they come back to warm soup waiting for them. The guys all love it so I have to make this every year. HTH!
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So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us.
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Comments (8)
In all due respect, MsMito, I don't find that answer snippy. Unless her tone of voice was off? But it's likely she doesn't have an exact recipe, and just cobbles those ingredients together until it looks right. I mean, it does sound kind of simple. The only real question in my mind, without having seen the dish, is the proportion of ham to potato. The words "can" and "pkg" are a bit nebulous. And I think I'd use pepper jack to kick it up a little. But, really, you shouldn't have much trouble replicating it.
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debruk_aol_com
25 years ago
Jane, this recipe is my Mom's, she's been gone 12 years but her recipes live on!!!
Macaroni & grnd beef
1 can tomato soup
1 soup can water (or can use milk)
1 medium onion chopped*
Â½ medium green pepper chopped*
1 tsp. Salt
Â½ tsp. Sugar
4 ounces Velveeta*
8 ounces macaroni, cooked al dente
1 # grnd beef, cooked and drained

*more or less to taste

mix soup, water (or milk), onion, green pepper, salt and pepper, in quart saucepan. Bring to simmer, stirring occasionally.

Cut in Velveeta, stir until melted. Be careful, it can scourch!

Layer some macaroni & beef, in 1 Â½ quart casserole, pour a 3rd of the soup mix over repeat, ending with soup mixtureÂbake 350 degrees for a half hour. Great left overs, add a little extra soupÂwarm in sauce pan.

Variation Â
Pork Chops and spaghetti Â
Make up soup mixture

Cook 1# spaghetti until al dente, drain and put in 13 x 9Â casserole, pour soup mixture over spaghetti, mix well. Brown (in skillet) as many pork chops (can be bone in or boneless) as you want or can fit on top of spaghetti mixture, bake, foil covered, 350 degrees, 45 minutes.

These some times bubble over, so put some foil on the rack below!
polkadot95_hotmail_com
25 years ago
This is the best macaroni and cheese recipe!

HazelÂs Macaroni and Cheese

1 cup cottage cheese
1 cup sour cream
1 cup sharp cheddar cheese (I use mild)
1 cup Velvetta cheese (cut up)
1 cup cooked macaroni (add more if you wish)

Mix all ingredients. Bake at 350 degrees for 45 minutes.

I haven't tried to freeze it yet, but I think it would do just fine.
mamabirdx5_netzero_net
25 years ago
Mmm, I can't wait to try these! ~ Thanks!
chatham6_cds1_net
25 years ago
Here's a couple for you - the broccoli and rice casserole can be frozen prior to baking. Not sure how the soup would do freezing with the potatoes.

* Exported from MasterCook *

Broccoli Rice Casserole

Recipe By :Taste of Home
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- chopped
1/2 cup celery -- chopped
10 ounces frozen broccoli -- chopped
1 tablespoon butter
8 ounces processed American cheese
10 3/4 ounces cream of mushroom soup, condensed
5 ounces evaporated milk
3 cups cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly.

- - - - - - - - - - - - - - - - - - -
Serving Ideas : Add chopped cooked ham for a one-dish meal.

NOTES : Can use steamed fresh broccoli and regular milk instead.

To freeze: Prepare completely but do not bake. When ready to serve, thaw and bake as usual.

* Exported from MasterCook *

Cheeseburger Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 small onion -- chopped
2 carrots -- shredded
1 rib celery -- diced
1 teaspoon basil
4 Tablespoons butter -- divided
3 cups chicken broth
3 cups frozen hash brown potatoes
1/4 cup flour
8 ounces process American cheese (Velveeta) -- cubed
1 1/2 cups milk
Salt and pepper to taste
1/4 cup sour cream

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 6 servings...

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