1 can (10-3/4 oz.) condensed cream of mushroom soup
6 large baking potatoes
1 lb. (16 oz.) VELVEETA®, cut up
white pepper to taste
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Let's Make It
Brown meat; drain. Stir in soup; mix well. (Sometimes add onions, especially Vidalias.) Peel and slice potatoes. Spread 1/2 of the meat mixture on bottom of greased 13x9-inch baking pan. Layer with 1/2 of the potatoes and 1/2 of the VELVEETA. Repeat layers. Bake at 350°F for 1 hour or until top is brown and potatoes are tender. Makes 8 to 10 servings.
Variation: Prepare as directed, adding chopped Vidalia onion to meat after browning. Cook until tender.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
8 to 10
* 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.