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).

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Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner. Have a recipe you’d like to share? Send it to Ryan at [email protected].

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Featured recipe archive

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November 2016
Pumpkin Snickerdoodles

October 2016
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September 2016
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August 2016
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July 2016
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June 2016
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May 2016
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April 2016
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March 2016
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February 2016
Vegetable Soup

January 2016
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