Potatoes And Cheese

Name: Potatoes And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium potatoes, boiled and cubed; 1 large onion, grated; 4 slices white bread, cubed; 1/2 lb. Velveeta cheese, cubed; 1 Tbsp. salt; 1/4 tsp. pepper; 1 Tbsp. parsley; 1/2 c. oleo; 3/4 to 1 c. milk; 1 c. crushed corn flakes

Eats Now Editorial Team · 487 kcal · General

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Potatoes And Cheese – a delicious recipe with potatoes, onion, white bread, Velveeta cheese, salt, pepper. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

12 medium potatoes, boiled and cubed
1 large onion, grated
4 slices white bread, cubed
1/2 lb. Velveeta cheese, cubed
1 Tbsp. salt
1/4 tsp. pepper
1 Tbsp. parsley
1/2 c. oleo
3/4 to 1 c. milk
1 c. crushed corn flakes

1
Mix
2
everything
3
together,
4
except
5
milk, oleo and corn flakes.
6
Melt
7
oleo and add milk.
8
Put potato mixture in a 9 x 12-inch pan
9
and
10
pour the oleo and milk mixture over it.
11
Top with corn flakes.
12
Refrigerate overnight.
13
Bake at 375u00b0 for 45 minutes.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 medium potatoes, boiled and cubed, 1 large onion, grated, 4 slices white bread, cubed, 1/2 lb. Velveeta cheese, cubed, and more.

Yes, Potatoes And Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
487 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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