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8 servings, 1/2 cup each
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Save 20 calories and 3g of total fat, including 2g of saturated fat, per serving by preparing with 2% Milk VELVEETA and fat-free milk.
Cut a whole peeled onion into 1/4-inch-thick slices. Stack 2 or 3 slices, then make several crosswise cuts in both directions down through onion slices. Or, with whole peeled onion facing up, make several crosswise cuts in both directions partially through the onion. (Do not cut completely through onion.) Turn onion so that cut end faces out to the side and cut into slices.
Prepare as directed, adding 1 cup chopped OSCAR MAYER Ham to potato mixture before baking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I would do some things differently if I made it again. I sauteed half an onion before adding it to the potatoes. This was good, but I would use less onion. Also, the cheese got really crusty fast. I would recommend making a cheese 'sauce' with a little milk and mixing this with the potatoes (like mac and cheese). =)
I would make this recipe again but next time I won't use the dry mustard (I thought it made it taste mustardy [if even a word])