VELVETA CHEESE SOUP RECIPES

Steps:

• Boil pasta in salted water according to package directions for al dente. Drain and set aside.
• Chop onion, carrot, celery, garlic by hand or mini food processor.
• In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour and fresh pepper to the pot and stir until smooth.
• Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
• Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
• Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
• Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
• Add cheddar cheese a little at a time, mixing well until cheese melts.
• Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
• Eat right away so the pasta doesn't absorb all the broth.

Steps:

• In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I’ve found to prevent the potatoes from sticking & adds flavor).
• Chop the onion into very small pieces & set aside.
• In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
• Peel & Slice the Potatoes Thin.
• LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
• LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
• LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
• Sprinkle the chives evenly across the top.
• BAKE COVERED in the oven at 300 degrees for about 1½ hour.
• BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.