Current eMessage > Featured Recipe > January 2017

Featured Recipe

Lori’s Cheesy Potatoes

  • 2 cups Velveeta, cubed into pieces
  • ½ cup (1 stick) butter
  • 1 tsp salt
  • 1 (8oz) sour cream
  • 1 can cream of chicken soup
  • 1 cup of milk
  • 1 bag of Lynden Farms hash browns

Melt Velveeta, butter, salt, sour cream, milk, and soup in a glass 9×13 pan for approximately 20 minutes until totally melted. Stir occasionally. Then add in hash browns and stir together to evenly distribute the cheese mixture. Bake for another 30 minutes to 45 minutes until done.

Topping (optional)

  • 2 cups cornflakes, crushed
  • ¼ cup of butter, melted.

Crush cornflakes in a plastic ziplock bag and add butter. Then toss them together. Add to potatoes towards the end of baking (20 to 15 minutes).

Download a printable version

 

Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner. Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.

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Featured recipe archive

December 2016
Cherry Almond Muffins

November 2016
Pumpkin Snickerdoodles

October 2016
Caramel Pecan Brownies

September 2016
Caramel Apple Snack Mix

August 2016
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July 2016
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June 2016
Lemon Blueberry Bread

May 2016
Lori’s Chicken and Biscuits

April 2016
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March 2016
Peanut Butter Pudding Cookies

February 2016
Vegetable Soup

January 2016
White Cheese Dip