Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

For more sauce add in another can of soup

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease a larger-size casserole dish (enough to hold the mixture, I use my white Corning Ware 13 x 9-inch baking dish for this).
  3. Place the sliced potatoes in the the baking dish.
  4. In another bowl, combine the soup, sour cream, cubed Velveeta cheese, whipping cream, melted butter, seasoning salt, (I use about 1 teaspoon) and pepper to taste minced garlic, chopped onion and 1/3 cup Parmesan cheese; mix well to combine.
  5. Pour over the potatoes in the dish; mix/toss to coat.
  6. Top with remaining 1/3 cup (or to taste) grated Parmesan cheese.
  7. Bake, covered for about 1 hour and 15 minutes, or until potatoes are tender, (uncover for the last 15 minutes of baking).
  8. NOTE about 15 minutes before removing from oven, if desired sprinkle about 1 cup of grated cheddar cheese on top, then return to oven for about 15 minutes, this is optional only.
Most Helpful

5 5

This deserves 10 Stars!!! SOOO wonderful!!! I used 3 cans of Cream of mushroom soup, 6oz of Velveeta and a heaping Tablespoon of Garlic! I made this with steak tonight. The sauce is wonderful!! Fabulous Recipe!!!! Thanks for another winner!!!!

5 5

There is just not one bad recipe by KITTENCAL, and this one is no exception, I made up the sauce ingredients in a bowl, and refrigerated it until later on in the day, I only had a can of mushroom soup and a can of cheddar cheese soup, so that is what I used and left out the salt. Outstanding creamy taste! We really loved this easy recipe, Thank you.